Recipe by Bec
I have been going through some of my old cookbooks, and have bookmarked all the ones that look good. To organize them, I decided to post them! (and then make any changes to the recipes once I have tried them) So, I haven't tried this yet, but I will soon! This is a side dish recipe to serve 4 people. It is seasoned with dried thyme, but it says that dill or basil would be great as well! Plus, it can be prepared in 15 minutes!
- 1⁄3 cup water
- 1 teaspoon cornstarch
- 1⁄2 teaspoon instant chicken bouillon granules
- 1⁄4 teaspoon dried thyme, crushed
- 1 sun-dried tomato, finely snipped
- nonstick cooking spray (Or, you can use cooking oil if you want)
- 1 lb fresh asparagus, cleaned and cut into 1-inch pieces (approximately 3 cups)
- 1 1⁄2 cups fresh mushrooms, sliced (4 ounces)
Directions See How It's Made
- In a small bown, stir together the water, cornstarch, chicken bouillon granules, thyme, and snipped dried tomato.
- Set aside.
- Spray a large skillet with nonstick cooking spray.
- (or coat with cooking oil).
- Preheat over medium heat.
- Stir-fry asparagus in the hot skillet for 4 minutes.
- Add the mushrooms; stir-fry for 1 1/2 minutes more.
- Stir cornstarch mixture; add to the vegetables in the skillet.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve immediately.
- Makes approximately 4 servings.