Asparagus-Mushroom Saute
"This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two)."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb asparagus, sliced into 2-inch pieces
- 1 cup portabella mushroom, sliced
- 2 tablespoons scallions, sliced thin
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1⁄2 teaspoon basil, dried
- 1⁄2 teaspoon oregano, dried
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
directions
- To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
- Heat olive oil in a large skillet over medium-high heat until glistening.
- Add all ingredients to skillet; toss to combine.
- Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
- Serve immediately.
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Reviews
-
This was super tasty. I ended up cooking the asparagus for like 4-5 extra minutes to soften it up just a little more. Really wonderful flavor- very balanced! -
great combination of flavours, will be making this again. -
Delicious! Definitely will be made again and I think the idea of adding a bit of parmesan sounds great. Thanks for such a simple way to prepare asparagus. -
This is really good. The notes provided suggest serving over rice as a main dish. I used this recipe to recreate a similar dish I had in an Italian restaurant recently. I increased the garlic, and fresh ground pepper and added a 12 ounce jar of roasted red pepper chopped. Right before serving, I added one package cooked ravioli. Sprinkled with parmesan and some shredded four cheese Italian mix. I was very happy with the results. Husband really enjoyed as well. Will definetly make again. Thanks for the great recipe. -
Awesome!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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