asparagus with mushrooms

Total Time
55mins
Prep 40 mins
Cook 15 mins

from bon appetit, a wonderful first course for springtime

Ingredients Nutrition

Directions

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

Reviews

(4)
Most Helpful

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!

Mirj May 28, 2003

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.

JanuaryBride June 19, 2012

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

Skipper/Sy May 30, 2004

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