Daily Archives: April 8, 2015

Spring Asparagus with mushroom sauce

¬†Happy Easter to all who had celebrated it on the 5th April! I know, you’d already eaten a dozen of eggs, so today’s recipe without an egg in it. ūüôā
¬†A bunch of asparagus reminds me flowers, the start of spring and a time of new¬†beginnings.¬†Do you know that the name¬†asparagus¬†come from Greek word meaning ‘sprout’ or ‘shoot’. This vegetable is believed to have originated 2000 years ago in eastern Mediterranean region.¬†Asparagus is loaded with¬†antioxidants¬†and nutrients, and has an aphrodisiac qualities!¬† ūüėČ
I’ve been¬†enjoying¬†crunchy asparagus for a breakfast with a poached or scrambled eggs, but I’ve been looking for new recipes.. I also made a quiche with asparagus and roast chicken leftovers, which was tasty as any pie. Finally, I stumbled upon an interesting recipe which called to blanch¬†asparagus and then top it with a mushroom sauce. I love this delicious and full of flavor mushroom sauce, that can be great with other spring vegetables as well or even with eggs! Below recipe can be served as a nice appetizer or a side dish which you can make very quick!Spring Asparagus with mushroom sauce

Spring Asparagus with mushroom sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients
300-400g asparagus
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, chopped, optional
1 tsp fresh thyme leaves, or 1/2 tsp dried
2 tbsp water or veg.broth
1 tbsp dry white wine, optional
2 tbsp cream cheese
5-6 medium mushrooms (button or oyster), sliced
1+1 tbsp grated parmesan
sea salt and white pepper to taste
  • For the sauce, in a frying pan heat oil, add onion, garlic, thyme, season to taste; cook until tender. Stir in water, wine and cream cheese. Bring to boil, then add mushrooms and cook for 5 minutes or until mushrooms ready and sauce is slightly thickened. Stir in 1 tbsp parmesan.
  • Wash and¬†discard¬†woody bases from asparagus. Cook it in a boiling water for 3-4 minutes or until crispy, drain.
  • Arrange asparagus on a serving plate, top with mushroom sauce, sprinkle with remaining parmesan.
Enjoy!
recipe adapted from here