White Asparagus With Chanterelles

"Sometimes simplicity is best. This is a wonderful spring dish."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Julesong photo by Julesong
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
  • in large saute pan melt 3 tbsp butter.
  • add shallots, saute 2 minutes.
  • add mushrooms, saute 3 minutes.
  • melt in additional butter, add asparagus, toss to coat.
  • sprinkle with lemon juice, season to taste with s&p, serve.

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Reviews

  1. What's in a name? I couldn't find any white asparagus, so I used some fresh green stalks. No one has heard of a chanterelle in this country outside of culinary school, so I used a mix of wild and champignon. Shallots are also hard to come by, so I used half an onion. In spite of all these substitutions, this was totally yummy! The recipe is for 4, and the two of us only managed to eat half of it, so I had the rest this morning in an omelette, it's a fantastic filling. With a fresh glass of juice and the morning paper, the day could not start out any better!
     
  2. Oh wow! This was amazing. Even though I only used button mushrooms, it was still one of the best side dishes I have ever had. Thank you very much for sharing this recipe with us.
     
  3. White asparagus are special and very difficult to get where I live so I am glad that I chose your recipe Chia - it was perfect. I couldn't get Chanterelles so used regular mushrooms. The recipe is very easy to make. I steamed the asparagus for 3 minutes before finishing them on the pan with the shallot and the touch of lemon juice Mmmm Served with Marsalad chicken - It was a gourmet meal Thanks Chis for posting
     
  4. My first time preparing white asparagus, and a delicious recipe! I did have to make some substitutions. Instead of boiling or microwaving the asparagus, I roasted it. I didn't have chanterelles available, so I used sliced crimini (baby portabello). Delicious! Thank you for sharing the recipe. :)
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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