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. 🙂
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! 😉
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
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.