Prep 15 mins
Cook 0 mins
This recipe is so simple, healthy, and yummy! It is based on one I found in Gourmet Magazine (May 2007). They recommend using morel mushrooms, but the recipe works just as well with any kind of mushroom. If you don't have tarragon, you can use fresh basil instead. If you can find the white asparagus, you can use 1 pound of the white asparagus and one of the green for a lovely presentation. If you do use the white asparagus, cook it for a little longer (about 5 minutes) in a separate pot.
- 2 lbs green asparagus, trimmed and cut into 2-inch pieces
- 2 -3 tablespoons unsalted butter
- 1⁄2 cup finely chopped shallot (2 large)
- 1⁄4 lb fresh mushrooms, cleaned and halved lengthwise if large
- 1 tablespoon chopped fresh tarragon (can use additional fresh tarragon for garnish)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Cook asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.
- Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
- Heat 1/2 the butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add mushrooms and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.