By chia on April 12, 2003
Photo by Bergy
Photo by Bergy
"Sometimes simplicity is best. This is a wonderful spring dish."
Serving Size: 1 (193 g)
Servings Per Recipe: 4
"What's in a name? I couldn't find any white asparagus, so I used some fresh green stalks. No one has heard of a chanterelle in this country outside of culinary school, so I used a mix of wild and champignon. Shallots are also hard to come by, so I used half an onion. In spite of all these substitutions, this was totally yummy! The recipe is for 4, and the two of us only managed to eat half of it, so I had the rest this morning in an omelette, it's a fantastic filling. With a fresh glass of juice and the morning paper, the day could not start out any better!"
"Oh wow! This was amazing. Even though I only used button mushrooms, it was still one of the best side dishes I have ever had. Thank you very much for sharing this recipe with us."
"White asparagus are special and very difficult to get where I live so I am glad that I chose your recipe Chia - it was perfect. I couldn't get Chanterelles so used regular mushrooms. The recipe is very easy to make. I steamed the asparagus for 3 minutes before finishing them on the pan with the shallot and the touch of lemon juice Mmmm Served with Marsalad chicken - It was a gourmet meal Thanks Chis for posting"
"My first time preparing white asparagus, and a delicious recipe! I did have to make some substitutions. Instead of boiling or microwaving the asparagus, I roasted it. I didn't have chanterelles available, so I used sliced crimini (baby portabello). Delicious! Thank you for sharing the recipe. :)"