Wednesday, January 19, 2011

Asparagus Mushroom Saute

This was a quick and easy side dish I served when we had some friends over. I put it together on the fly and was happy with the results. I served it with bacon-wrapped flounder, but it is versatile enough to serve with anything. Hope you enjoy it!

Serves 6.

1 lb thin asparagus spears, ends trimmed and spears cut into 1 to 2-inch lengths
2 shallots, finely chopped
4 garlic cloves, minced
2 packages baby portobello mushrooms (or your favorite), cleaned, stems removed, and sliced
2 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper


  1. Warm olive oil in a large skillet over medium high heat. Add shallots and garlic and stir until fragrant, 2-3 minutes.
  2. Add mushrooms and asparagus and saute, stirring occasionally until asparagus is crisp tender, about 5-7 minutes. 
  3. Season with salt and pepper.

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