Betsys Asparagus-Mushroom Saute
From chef_betsy 17 years ago
- 15 minutes to make
- Serves 2
I just concocted this in my head last night. I was able to get some fresh asparagus on sale at the store, and this turned out to be a tasty treat along side the salmon I had cooked!
Ingredients
- 3 tbsp olive oil shopping list
- 1 tbsp butter shopping list
- 1 bunch asparagus spears (trim 1 to 1 1/2 inches off the bottom) then cut into 1 inch pieces with diagonal cuts. shopping list
- 2 tbsp chopped red onion shopping list
- 5 ounces mushrooms, sliced (1/2 of a bag of pre-sliced ones) shopping list
- salt shopping list
- pepper shopping list
How to make it
- Over medium high heat, pour olive oil into medium sized pan.
- Stir in the asparagus pieces and the onion. Get them good and coated.
- When it starts sizzling, drop in the butter and stir all around until it melts in.
- Sprinkle with salt and pepper, to your liking.
- Cover and reduce heat to medium or medium-low (depending on your stove)
- Simmer, stirring freequently, for a few minutes - just until the asparagus turns a bright green and softens somewhat. (take one out and eat to sample doneness)
- Now stir in mushrooms.
- Turn heat back up to Med-high and saute with the mushrooms, just until the mushrooms soften and start to shrink.
- SERVE!
- This dish made a good size side dish for 2 people. Could feed 3 if used smaller portions.
- ~~NOTE: don't overcook the asparagus, it will be too mushy and you won't like the dish~~
People Who Like This Dish 8
- snootski Lawrence, KS
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- smokeycorners WA
- chef_betsy Felton, CA
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The Rating
Reviewed by 1 people-
This would be great with smoked salmon and a poached egg too.
Just in time for asparagus season.
Great post
Michael
trigger
in loved it
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