Asparagus Mushroom Saute

Asparagus is hailed as “one of nature’s most perfect foods.” It has no fat, no cholesterol and almost no sodium. It leads nearly all other produce items in the array of nutrients it supplies. For today’s health-conscious consumer, it is heaven-sent. Asparagus is also one of the most versatile foods in the ways it can be prepared: roasted, sautéed, steamed, grilled or eaten raw. On the downside, however, asparagus has a short shelf life, making it one of the most expensive vegetables. With spring comes an abundance of asparagus, a gift from Mother Nature. It wasn’t until recently that I really learned to appreciate and truly enjoy this delicacy of the vegetable world. The first time I tried roasted asparagus was when it won me over. Now, every opportunity I get, I don’t hesitate to add asparagus to our menu. This recipe combines two of my favorites, asparagus and mushrooms, sautéed together in olive oil, garlic, fresh rosemary, basil, oregano, salt and pepper.  An easy and flavorful way to savor the peak of asparagus season.

 

Snap off fibrous end of each asparagus spear. (Mike volunteered to demonstrate this procedure for you.) Holding both ends of the asparagus, bend until the asparagus breaks off somewhere in the bottom third of the stalk. Discard bottom ends. Other methods include peeling the woody ends; but I prefer this method, because it's practically foolproof.

Rinse and drain asparagus. Cut asparagus spears diagonally into 2-inch pieces.

 Mince garlic. Mince rosemary.

Heat olive oil in large skillet over medium-high heat. Add all ingredients to skillet. Toss to combine.

Cover skillet, and sauté for 8 to 10 minutes, stirring occasionally, until asparagus and mushrooms are tender. If you prefer a more tender texture, cook for an additional 3 to 5 minutes.

Serve with lemon wedges, if desired.

 
ASPARAGUS MUSHROOM SAUTE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound asparagus, ends trimmed, cut into 2-inch pieces
• 2 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, minced (or to taste)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving (optional)

DIRECTIONS:
 
1. Snap off fibrous end of each asparagus spear. Cut asparagus spears diagonally into 2-inch pieces.
2. Heat olive oil in large skillet over medium-high heat. Add all ingredients to skillet. Toss to combine.
3. Cover skillet, and sauté for 8 to 10 minutes, stirring occasionally, until asparagus and mushrooms are
    tender. If you prefer a more tender texture, cook for an additional 3 to 5 minutes.
4. Serve with lemon wedges, if desired.