Fresh asparagus and earthy mushrooms really capture the essence of Spring’s bounty. I hope you enjoy this recipe.
Cheers! -alyce eyster
photo: fulton davenport
- 2 lbs. asparagus
- 5 Tblsp olive oil
- 3 cloves garlic, minced
- 1 Tblsp rosemary, chopped
- 1 lb. mushrooms, sliced (such as crimini, shiitake, oyster or whole morels)
- ¼ cup dry white wine
- ¼ cup dry sherry
- salt and freshly ground pepper
- Bring a medium pot of water to a boil.
- Trim the bottom inch from the asparagus spears and peel the bottom ends with a vegetable peeler if the spears are very thick.
- Drop the asparagus into the boiling water for about 2 minutes, or until they are just barely tender.
- Drain and drop into ice water immediately. Drain again and set aside.
- Heat 4 tablespoons of the olive oil in a large saute pan.
- Briefly saute the garlic and rosemary until soft and add the mushrooms. Saute for about 3 to 4 minutes. Add the wine and sherry and cook until almost all of the liquid has evaporated.
- Season with salt and pepper. Remove mushrooms from pan.
- In the same pan, add the remaining 1 tablespoon of olive oil and gently saute the asparagus.
- To serve, place the asparagus on a serving platter and spoon the mushrooms over top.