Betsy's Asparagus & Mushroom Saute

Submitted by Chef-Betsy

"Somthing I made up the other night. It turned out tasty so I thought I'd share. This made 2 good-size servings that I served along with salmon. It could serve 3 with smaller portions. For the mushrooms, I used half a 10 oz. bag of the pre-sliced ones at the grocery store. NOTE: Don't overcook the asparagus, or it will be mushy and you won't like the dish."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 2

ingredients

• 44.37 ml olive oil
• 14.79 ml butter
• 1 bunch asparagus (1 to 1-1/2 lbs)
• 29.58 ml red onions, chopped
• 141.74 g mushrooms, sliced
• salt
• pepper

directions

1. Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut.
2. Heat olive oil in medium sized pan, over medium high heat.
3. Toss asparagus and onion into the olive oil in the pan and stir to coat well.
4. Use salt and pepper to your liking.
5. Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.
6. Now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.
7. Now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften.
8. TIME TO EAT!

Reviews

[lazyme]

Yum! This was simple to make and made a great side to some chicken. Thanks for sharing. Made for What's on the Menu tag.

 

[Shana C]

I used 1 small shallot (~3 Tb) and 8 oz mushrooms. It was very good and the asparagus and mushrooms were cooked perfectly. I think next time I will decrease the olive oil to 2 Tb.