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Asparagus and Mushroom Sauce with Caramelized Shallots Recipe
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To make Asparagus and Mushroom Sauce with Caramelized Shallots you will need
Ingredients
| 1 | pound | Medium asparagus; tough ends snapped off spears halved lengthwise then cut diagonally into 1-inch pieces | | 1/4 | cups | Olive oil | | 4 | large | Shallots; thinly sliced | | 1/2 | pounds | Button mushrooms; or cremini mushrooms brushed clean and thinly sliced | | | Salt | | | Ground black pepper |
Instructions
1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer
basket, then carefully place steamer basket in pot. Cover and steam over
medium-high heat until asparagus is just tender, about 2 minutes. Remove
asparagus and set aside. Reserve 1 cup of the asparagus steaming liquid.
2. Heat oil in large skillet over medium heat. Add shallots- saute,
stirring occasionally to separate rings, until crisp and light brown, about
10 minutes. Add mushrooms, increase heat to medium-high, and saut6
until they soften and release their juices, about 5 minutes longer. Season
with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
3. Add asparagus and reserved cooking liquid. Simmer until asparagus is
heated through and sauce has thickened a bit, about 2 minutes longer.
Adjust seasonings.
Enjoy your Asparagus and Mushroom Sauce with Caramelized Shallots
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Thu 7 Aug 2008
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