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Asparagus & Mushroom Recipe

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This recipe for Asparagus & Mushroom is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh asparagus, washed & dried
1/2 lb. fresh mushrooms, sliced
3 T. butter
salt
black pepper
Directions:
Directions:
Cut asparagus spears into diagonal pieces, starting at the tip and working down toward the butt end of stalk. Use as much of the stalk as feels tender, and discard the rest. To compensate for different thicknesses of asparagus, space the cuts about 1-inch apart on medium-size spears, a little closer together on thicker spears, and farther apart on skinnier ones.

Choose a sauté pan that can contain the asparagus and mushrooms closely packed, and even slightly overlapping, but in more or less a single layer. Put in the butter and melt it over medium heat. Put in the asparagus with a couple of pinches of salt, raise the heat to medium high, and cover the pan. Cook for about 2 minutes, slightly longer if the asparagus is not terribly fresh and tender. Stir one or twice.

Uncover the pan, raise the heat to highest setting, and put in the mushrooms and pepper. Stir constantly, and cook for 2 minutes or so, until any liquid the mushrooms may throw off has evaporated.

 

 

 

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