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. 🙂

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

Servings: 2
Time: 15-20mins
Difficulty: easy
Print

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

16 Comments

charmbutterfly19 says:

Looks yummy! Now i have a reason to try shallots!
April 9, 2015 at 00:24
« Reply
- milkandbun says:
  
  Thank you! You can use a normal onion here as well 😉
  April 12, 2015 at 21:36
  « Reply
  - charmbutterfly19 says:
    
    Thanks for the tip my dear! 💜
    April 12, 2015 at 21:49
Loretta says:

So lovely, light, refreshing, and spring like. Love the combination of mushrooms and asparagus.
April 9, 2015 at 04:18
« Reply
- milkandbun says:
  
  Thanks, Loretta! Indeed asparagus is screaming ‘spring is here’! 😀
  April 12, 2015 at 21:38
  « Reply
apuginthekitchen says:

Love this, so simple and delicous.
April 9, 2015 at 04:58
« Reply
- milkandbun says:
  
  Thank you! 🙂
  April 12, 2015 at 21:38
  « Reply
CupCake says:

This sounds delicious! I love all of the ingredients, now time to try them together.
April 9, 2015 at 06:37
« Reply
- milkandbun says:
  
  And it tastes good! Plus – very quickly to make! 🙂
  April 12, 2015 at 21:39
  « Reply
abdun navi says:

nice pic
April 9, 2015 at 10:25
« Reply
- milkandbun says:
  
  Thanks for stopped by!
  April 12, 2015 at 21:39
  « Reply
Yana says:

Spring on a plate! 🙂
April 9, 2015 at 16:20
« Reply
- milkandbun says:
  
  Exactly! 🙂
  April 12, 2015 at 21:40
  « Reply
Ginger says:

Thanks for the wonderful post – you made me temporarily forgive my fate of living in a white-asparagus-free zone!
April 10, 2015 at 14:53
« Reply
- milkandbun says:
  
  Don’t you like the green asparagus?
  April 12, 2015 at 21:40
  « Reply
  - Ginger says:
    
    I love it – but the white one is just that little bit more special …
    April 13, 2015 at 11:05