Poached Green Asparagus Recipe

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and blanch asparagus, drain and set aside
  • In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
  • Add in mushrooms and sauté until soft. Season with salt and pepper.
  • Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
  • Add in heavy cream, vegetable stock and lemon juice - reduce by half.
  • Turn off the heat and add the butter. Mix until butter is melted and emulsified.
  • Add tomatoes and parsley then season to desired taste.
  • Serve asparagus topped with sauce.
  • Notes: Add crab meat to dish if desired.
  • If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.
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