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    You are in: Home / Recipes / asparagus with mushrooms Recipe
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    asparagus with mushrooms

    asparagus with mushrooms. Photo by JanuaryBride

    1/1 Photo of asparagus with mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    chia's Note:

    from bon appetit, a wonderful first course for springtime

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      heat chicken broth to simmer in small pot.
    2. 2
      remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
    3. 3
      in skillet cook pancetta until crisp, remove and drain.
    4. 4
      add some oil to skillet.
    5. 5
      add asparagus, shallots, morels and cook about 5 minutes.
    6. 6
      add the broth ans simmer until crisp tender, 5 minutes.
    7. 7
      arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
    8. 8
      add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.

    Ratings & Reviews:

    • on May 28, 2003

      55

      We finally started getting some kosher pancetta in this country, and I've been eating the stuff straight out of the package, it's so good. I was so happy to find a recipe that combined my newest favorite food with one of my long-time favorites, asparagus (and let's not forget mushrooms). I didn't have any dried morel, so I use some Chinese-style dried mushrooms, and subbed some small onions for the shallots. This is a really classy side dish or appetizer. Now that I can get the pancetta, I'll be making it often! Thanks loads, Chia!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2012

      45

      This was fun! I made mine vegan by skipping the pancetta and using vegan bacon bits instead. I used WAY more morels than the recipe called for (since I have a ton of them in the fridge). I also thickened up my gravy with a little corn starch. My end result was beautiful! I served mine with rice on the bottom, skipped the arugula (wish I hadn't, as that would give a nice spicy depth of flavor), then the asparagus over that and then topped with the mushroom gravy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2004

      55

      Hi Chia, This was a very interesting recipe to make and by far one of the best I have made in the past 6 months. First, I found fresh Morel Mushrooms to be a little pricy... so used a combination of fresh White Button Mushrooms and dried Italian Porcini Mushrooms. Instead of Pancetta, I used Turkey Bacon Slices. I had cut away the bottom harder part of the asparagus and then into bite size pieces. The arugula with lemon and olive oil made the dish even more interesting. If I had to made the dish again, I would try to first par-boil the asparagus to retain the bright green color and then just add briefly to the already sauted mushrooms (after the liquid was reduced). This is surely a 5 star recipe and to recommend to everyone! Thanks! Skipper/Sy

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for asparagus with mushrooms

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.8
     
    Calories from Fat 166
    67%
    Total Fat 18.4 g
    28%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.9 mg
    0%
    Sodium 624.3 mg
    26%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.2 g
    13%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    dried morels

    pancetta

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