Wednesday, 24 May 2017

Asparagus with Onions & Mushrooms

This was very simple and straightforward; also very good. I only used half oyster mushrooms, and half regular white mushrooms, but the oyster mushrooms were particularly good and I recommend using all oyster mushrooms if you can. They are admittedly more expensive. For all its simplicity, though, I think this is a rather special dish.

Like Carrots & Asparagus with Sesame or Sunflower Seeds, this has a foot in 2 seasons; the onions are from last year and won't be around much longer but the asparagus is so new and fresh. Cut the onions fairly large, as they should be as prominent in the dish as the asparagus and mushrooms. They may be getting old but they still have what it takes.

4 servings
15 minutes prep time

Asparagus with Onions & Mushrooms

500 grams (1 pound) asparagus
225 grams (1/2 pound) oyster mushrooms
2 large onions
3 tablespoons unsalted butter
3 tablespoons soy sauce
3 tablespoons water

Wash and trim the asparagus, and cut it into bite-sized pieces. Trim the mushrooms and cut them into slices. Peel and cut the onions into coarse slivers.

Heat the butter in a large skillet over medium heat. Add the onions and cook for a minute or two, until they have all separated and softened slightly. Add the mushrooms and turn up the heat to high. Continue cooking, stirring the vegetables frequently. When they are about half cooked, add the asparagus. Pour in the soy sauce and water, and continue cooking, stirring frequently, until the asparagus is just tender and the liquids have evaporated. Serve at once.   

Last year at this time I made Pork Loin Stuffed with Spinach & Mushrooms.


Anonymous said...

I tried a variation of this recently. I really liked it, and will be making it again this asparagus season.

Ferdzy said...

Excellent! Thanks for letting me know.