Wednesday, May 20, 2009

Asparagus topped with sauteed mushrooms

Asparagus topped with sauteed mushrooms, inspired by Mark Bittman's How to Cook EverythingEvery week I end up coming home from the farmers' market with several pounds of asparagus because that's one of the only vegetables in season. It's causing me to flash back to Barbara Kingsolver's descriptions in "Animal, Vegetable, Miracle" of patiently waiting for the first stalks of asparagus and eating so much of it that you never want to see it again... until next spring. Until recently, I didn't realize that Michigan is the third largest producer of asparagus in the country, and even has a National Asparagus Festival. For some reason that doesn't get as much attention as the cherries.

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.

weekend herb bloggingI'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!


Julia said...

Third largest? That's impressive! I assume CA is #1, who is #2. Love asparagus and mushrooms. Such a perfect combo!

Katie said...

Washington is #2, but Michigan sneaks past it occasionally. I love these two, as well, and I'm glad I tried them together!

Rita said...

I'm originally from nothern Michigan and we used to have wild asparagus come up along one of our fences - yummy in the spring! I just grilled some asparagus for dinner last Friday night, and it was yummy!

Katie said...

How fabulous, Rita! I've never seen wild asparagus, but I would be quite excited if I happened upon it!

Cindystar said...

Nice combination, Katie, and bravo to hazard sometimes even in the kitchen!

Katie said...

Thanks, Cindystar!!