‘Tis the season . . . for asparagus! Every time I go into the store there are piles and piles of the beautiful green spears staring back at me just waiting to be a tender spring dinner.
Asparagus is one of the veggies that Jonathan does like so we eat a lot of it during the spring. I try to find simple ways to prepare it. This Asparagus Mushroom Stir Fry is pretty much the definition of simple.
Eating food that is in season is cost effective and tastier. It also means the food you are eating is likely to be grown closer to where you live which is better for the food supply at large.
I know mushrooms are not everybody’s thing. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adapt, experiment, try something new but at the end of the day find your way of making a dish.
Preparing Asparagus for cooking is easy to do. Simple grasp the spear in both hands and snap the bottom 1″ -2″ off wherever it feels natural. Most people dispose of these ends as they are tough and fibrous. After you are done snapping off the ends you can break the spears into the size chunks you desire.
- 1 bundle of asparagus
- 6-12 mushrooms, crimini or baby bella
- 3 Tbsp. Butter
- ¼ cup water
- fresh ground pepper
- Snap the root ends off of asparagus spears and then snap each spear into pieces 1″-3″ long.
- Wash and slice mushrooms.
- In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium – high heat until mushrooms are golden brown in color, about 1 minute.
- Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water.
- Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper.
You can find complete recipes of this Sauteed Asparagus and Mushrooms in mirlandraskitchen.com