ASPARAGUS-MUSHROOM SAUTé WITH CREAM
This combination of oyster mushrooms and asparagus hits the spring vegetable sweet spot. Raleigh, NC chef Ashley Christensen adds cream and finishes with porcini butter, a flavorful compound butter you should make in advance. It's an optional addition, but its earthy punch makes this dish a knockout.
Provided by Ashley Christensen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
- Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.
ASPARAGUS WITH MUSHROOMS
This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Make and share this Asparagus With Creamy Mushroom Dressing recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes.
- Drain; rinse under cold water.
- Drain; pat asparagus dry.
- (Can be prepared 1 day ahead; wrap in paper towels and plastic bags; refrigerate).
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper.
- Whisk cream and mustard in small bowl to blend; gradually whisk in oil.
- Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter.
- Whisk tarragon into dressing.
- Drain mushrooms well and return to bowl.
- Mix in dressing.
- Season to taste with salt and pepper.
- Spoon mushroom dressing over asparagus and serve.
Nutrition Facts : Calories 181.2, Fat 15.1, SaturatedFat 4.8, Cholesterol 20.4, Sodium 74.7, Carbohydrate 9.6, Fiber 4, Sugar 3.1, Protein 5.7
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Categories Mushroom Side Vegetarian Quick & Easy Asparagus Spring Chill Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE
Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.
Provided by Karielyn Tillman
Number Of Ingredients 19
Steps:
- Directions
- Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
- Prepare the pasta according to the package directions.
- While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
- While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
- In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.
ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS
This is a light and healthy salad that is perfect as a side salad, but also is elegant for a dinner party. But add some grilled chicken and it can become a main dish. Take advantage of fresh summer produce. You could always add fresh tomatoes or other favorites if you like.
Provided by SarasotaCook
Categories Salad Dressings
Time 15m
Yield 4 Servings, more (4-6) if served family style, 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
- Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
- Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.
Nutrition Facts : Calories 100.1, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.4, Sodium 98, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 5.9
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