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Print ThisRoasted Asparagus with Mushroom Fricassee
A lovely side dish, I make this during the spring, when asparagus is at its most tender. Smothered in sauteed mushrooms, this is an elegant addition to any feast.
Ingredients
1 pound asparagus, stems snapped, left whole
extra virgin olive oil
sea salt
grated zest of 1 lemon
3-4 shallots, thinly sliced
2-3 cloves fresh garlic, thinly sliced
10-12 ounces assorted wild mushrooms (crimini, chanterelle, shiitake), thinly sliced
1/2 cup mirin or white wine
2-3 sprigs fresh parsley, finely minced
juice of one half fresh lemon
Directions
Preheat oven to 375 degrees. Arrange asparagus in a single layer on a rimmed baking pan. Drizzle with olive oil, sprinkle generously with salt and lemon zest. Bake, uncovered, until just tender, 10-12 minutes.
While the asparagus bakes, prepare the mushrooms. Place a small amount of oil, shallots and garlic in a deep skillet and turn heat to medium. When the shallots begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Add mushrooms and saute until browned, about 5 minutes. Cover, reduce heat to low and simmer mushrooms for 3-4 minutes.
Remove cover, raise heat to medium, add wine and a light seasoning of salt. Cook until wine is absorbed, 2-3 minutes more. Remove from heat and stir in parsley. To serve, arrange asparagus on a large platter and spoon mushrooms over top. Drizzle with lemon juice.
Makes 4-5 servings.
Remove cover, raise heat to medium, add wine and a light seasoning of salt. Cook until wine is absorbed, 2-3 minutes more. Remove from heat and stir in parsley. To serve, arrange asparagus on a large platter and spoon mushrooms over top. Drizzle with lemon juice.
Makes 4-5 servings.
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