While I thoroughly enjoy asparagus that has been simply roasted or sauteed with a bit of oil, salt, pepper, and garlic, I was in the mood for something a little bit different. This was perfect.
Asparagus topped with sauteed mushrooms (inspired by Mark Bittman's "How to Cook Everything")
1 1/2 lbs asparagus, ends trimmed
2 Tbsp olive oil, divided
pinch of salt and pepper
10 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2 Tbsp white wine
Toss asparagus, 1 Tbsp oil, and salt and pepper together on a large baking sheet. Roast at 400 until asparagus is somewhat tender, but has a bit of crunch left (about 15 min, or less if you have thin stalks). While asparagus cooks, heat remaining oil in a skillet over medium heat. Add mushrooms and saute for 15 min. Stir in garlic and wine and continue to cook for 5 more min. Top asparagus with mushrooms. Serves 4.
The mushrooms alone were delicious with the hint of wine and garlic that they absorbed, but these were even better when combined with the slightly crunchy asparagus. This would be the perfect dish to convert those who are convinced that they hate both mushrooms and asparagus because they have only tasted canned versions. The rubbery (in the case of the former) and slimy, limp (for the latter) abominations should simply not exist. This is the perfect antidote.
I'm submitting this recipe to Weekend Herb Blogging, a food blogging event that was started by Kalyn of Kalyn's Kitchen and is now organized by Haalo of Cook (Almost) Anything At Least Once. This week, Cinzia from Cindystar is hosting this fabulous event. Buon appetito!