Asparagus With Mushrooms and Tarragon

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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