Asparagus with Mushrooms & Fresh Coriander
Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
fresh |
|
| 2 | tablespoons |
butter
or olive oil |
|
| ½ | pound |
mushrooms
sliced (2 cups) |
|
| 2 | tablespoons |
shallots
chopped |
|
| ½ | teaspoon |
salt
|
|
|
black pepper
freshly ground |
*
|
||
| 4 | tablespoons |
cilantro
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
fresh |
|
| 3E+1 | ml |
butter
or olive oil |
|
| 226.8 | g |
mushrooms
sliced (2 cups) |
|
| 3E+1 | ml |
shallots
chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
black pepper
freshly ground |
*
|
| 6E+1 | ml |
cilantro
chopped, fresh |
|
Directions
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top.
Cut asparagus on diagonal into 1 inch pieces.
Melt butter in a non stick frying pan.
Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned.
Add asparagus. Cook, stirring and tossing for about 1 minute.
Add shallots, salt and pepper.
Sprinkle with coriander. Cook for 30 seconds.
Serve warm.
