Wednesday, May 18, 2011

Sauteed Asparagus and Mushrooms

This inspired recipe is courtesy of Ina Garten's "Barefoot Contessa's Parties!" cookbook.  Ina actually uses asparagus & sugar snap peas.  I often just use asparagus, but today I added sliced mushrooms to the dish.  It's so easy & so delicious!  I will give you my adapted version:

1 pound asparagus
8 ounces sliced mushrooms
2 T. olive oil
Kosher salt
Freshly ground pepper
Red pepper flakes, optional
Sea salt for serving, optional

Cut off tough ends of asparagus & slice the stalks diagonally into 2" pieces. 

Warm the olive oil in a large saute' pan over medium-high heat & add the asparagus & sliced mushrooms.  Add kosher salt, pepper & red pepper flakes, if desired, to taste.  Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally.  Sprinkle with sea salt, if desired, & serve hot.

Serves 6-8 people

NOTE:  To store asparagus, cut off the tough ends & stand the stalks upright in a glass of water.

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