You would be hard pressed to find a more versatile vegetable. For it's minimal preparation, quick cook time and delicate earthy flavor, asparagus adapts beautifully to almost any cooking application without masking other flavors. Asparagus is a gracious culinary
Either way, this is a winner, enjoy!
2 pounds fresh asparagus, cleaned and cut into 1 inch pieces
1 pound sliced mushroom
2 cups cooked white beans, or canned white beans that have been drained
2 large cloves garlic, crushed
4 Tbsp olive oil
Salt and Pepper to taste
In a large saute pan, heat 2 tablespoons of the olive oil until hot and quickly saute the mushrooms on high until nicely browned. Do not add salt until after the mushrooms are cooked because the salt draws moisture out of the mushrooms and will prevent browning. Pour the mushrooms into another bowl and set aside.
Add the rest of the oil to the pan and reheat the pan. Quickly saute the asparagus with the crushed garlic and a bit of salt, cooking just "to the bite", 3-4 minutes. Add the beans and saute just enough to heat through. Add the reserved mushrooms, and toss it all together. Adjust seasoning with salt and pepper.
Serve with grilled or roasted meat, or over a bowl of pasta or rice.