ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
ASPARAGUS WITH MUSHROOMS
This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place prepared asparagus spears and mushrooms in a shallow roasting dish.
- Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
- Roast for 25-30 minutes or until asparagus is crisp-tender.
ASPARAGUS SPEARS WITH MUSHROOMS
Make and share this Asparagus Spears with Mushrooms recipe from Food.com.
Provided by TGirl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place asparagus in skillet, adding just enough water to cover.
- Boil for 5 to 7 minutes, or until asparagus is crisp-tender.
- Drain well, return asparagus to skillet, and add remaining ingredients.
- Cook over medium heat for 5-7 minutes or until mushrooms have heated through.
SAUTEED ASPARAGUS
Steps:
- Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.
WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE
Steps:
- In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
- In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
- PLATING
- In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
- Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
- Fluff rice gently with fork and cool 1 hour. Do not cover.
- Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
- To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
- Yield: 16 cups
ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
- To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
- Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.
TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS
For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.
Provided by miche
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
- Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
- Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g
ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello
Provided by Aunt Cookie
Categories Short Grain Rice
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan, place over high heat, and bring to a boil.
- Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
- Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
- Dip out and discard the stems.
- Slice the spears 1/4 inch thick on the diagonal.
- Set aside.
- Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
- Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
- Then season with salt and pepper, and sauté until brown, about 5 minutes.
- Remove to a plate.
- Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
- Add the garlic and cook briefly.
- Add the rice and stir until the grains look pearly white, about 2 minutes.
- Add the wine, if using, and cook until the pan is nearly dry.
- Adjust the heat so the rice cooks at a slow simmer.
- Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
- Season lightly with salt and pepper now so the flavor permeates the rice.
- Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
- Stir in the thyme, mushrooms, and sliced asparagus tips.
- Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
- Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
- Taste for seasoning.
- Dust with Parmesan before serving.
- Pass more cheese at the table.
CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Steps:
- Make filling:
- Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
- Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
- Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
- Make crêpes:
- Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
- Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
- Assemble and bake crêpes:
- Preheat oven to 350°F.
- Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
- Make topping while crêpes bake:
- Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
- Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
- Heat butter in skillet, then add reserved asparagus tips and toss until warm.
- Put 2 crêpes on each of 8 plates and top with asparagus tips.
ASPARAGUS AND MUSHROOM TARTS
Provided by Betty Rosbottom
Categories Milk/Cream Cheese Mushroom Appetizer Bake Sauté Easter Dinner Asparagus Spring Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
- Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
- Sold at most supermarkets and at specialty foods stores.
SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS
I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
GARLIC CHICKEN WITH ASPARAGUS AND MUSHROOMS
Baked chicken breast with asparagus spears rolled inside and topped with sliced mushrooms and whole garlic cloves. Suggestions: If you really like garlic, double the amount. To make the chicken spicy, simply sprinkle with cayenne pepper prior to baking.
Provided by Naren-lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Pound the chicken breasts flat.
- Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.
- Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake at 375°F for 30 minutes. Let stand for 2-3 minutes before serving.
- Serve with steamed vegetables or leafy green salad.
Nutrition Facts : Calories 106.4, Fat 1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 344.4, Carbohydrate 8.2, Fiber 2.1, Sugar 2, Protein 17.4
MUSHROOM AND ASPARAGUS PASTA
Simple and yummy pasta
Provided by rose.moon
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
- Cook pasta according to instructions on the pack.
- Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
- Heat the oil and cook the garlic and mushrooms for one minute, stirring.
- Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
- Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
- Serve immediately with the remaining cheese sprinkled on top.
ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER
Provided by Bryan Miller And Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Cut the asparagus spears on the diagonal into one-inch pieces.
- Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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