If you adore asparagus, this one is for you! From every local farm stand, asparagus shouts the long awaited news that winter has ended, the ground has warmed, and the earth is ready to give up her glory again! So very fresh with earth's early awakening, spires as snappy as their vivid grassy color are now the verdant stars of every spring menu...it's an exciting time to be in the kitchen!
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
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
team player that can stand up to hearty steaks, or compliment elegant egg preparations with equal flair. I could tell of roasted asparagus stalks wrapped in prosciutto, a lovely cream of asparagus soup, asparagus risotto, cheesy asparagus gratin, or asparagus omelette, but I digress. Today I choose to share a very simple saute that's beautiful along with a grilled meat of choice, or because of the white beans delivering their own protein punch, you can tumble it over a bowl of pasta (my personal favorite way to serve it up).
Either way, this is a winner, enjoy!
Either way, this is a winner, enjoy!
Asparagus, Mushroom and White Bean Saute
serves 6-8
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.
serves 6-8
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.
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