Recipes:
Vegetables: Asparagus & Mushroom Saute
Produced by Jennifer Frazier, Culinary
Thymes magazine
2 lbs. asparagus
5 Tblsp olive oil
3 cloves garlic, minced
1 Tblsp rosemary, chopped
1 lb. mushrooms, slice (such as crimini,
shiitake, oyster, or whole morels)
1/4 cup dry white wine
1/4 cup dry sherry
salt and freshly ground black pepper
Bring a medium pot of water to a boil.
Trim the bottom inch from the asparagus
spears and peel the bottom ends with a vegetable
peeler if the spears are very thick. Drop
the asparagus into the boiling water for
about 2 minutes, or until they
are just barely tender. Drain and drop into
ice water immediately. Drain again and set
aside.
Heat 4 tablespoons of the olive oil in a
large sauté pan. Briefly sauté the garlic
and rosemary until soft and add the mushrooms.
Sauté for about 3 to 4 minutes. Add the
wine and sherry and cook until almost all
of the liquid had evaporated. Season with
salt and pepper. Remove mushrooms from pan.
In the same pan, add the remaining 1 tablespoon
of olive oil and gently sauté the asparagus.
To serve, place the asparagus on a serving
platter and spoon the mushrooms over top.
Use any combination of mushroom that you
like in this dish. Morels are preferable,
but are only briefly in season during March
and April.
Wine Skinny Cook Feb 2001
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