ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings, plus additional chile-lemon salt
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
- Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
- Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
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
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
BAKED ASPARAGUS AND MUSHROOM PASTA
Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.
Provided by Bibi
Categories Main Dish Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
- Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
- Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
- Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
- Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
PAPARADELLE WITH MUSHROOMS, ASPARAGUS AND PIGNOLI
Make and share this Paparadelle With Mushrooms, Asparagus and Pignoli recipe from Food.com.
Provided by Diane C 2
Categories Vegetable
Time 25m
Yield 1 pound pasta, 6 serving(s)
Number Of Ingredients 12
Steps:
- Make your own pasta or use any broad noodle. Cook pasta according to directions.
- Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
- In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
- Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.
Nutrition Facts : Calories 567.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 78.4, Sodium 163.2, Carbohydrate 63.4, Fiber 4.5, Sugar 4, Protein 15.8
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
MUSHROOM AND ASPARAGUS PASTA
Simple and yummy pasta
Provided by rose.moon
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
- Cook pasta according to instructions on the pack.
- Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
- Heat the oil and cook the garlic and mushrooms for one minute, stirring.
- Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
- Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
- Serve immediately with the remaining cheese sprinkled on top.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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