Asparagus w/Smoked Whitefish, Pea Shoots, and Mushrooms

Name: Asparagus w/Smoked Whitefish, Pea Shoots, and Mushrooms
Ingredients: ¼ lb (115 g) mushrooms (any variety); 2 bunches asparagus (2 lb | 910 g); ¼ lb (115 g) smoked whitefish (substitute tuna or fresh, fully cooked fish); Neutral oil; Salt; Freshly ground black pepper; Olive oil; 1 bag (2 oz | 55 g) pea shoots or other sprouts (substitute arugula or spinach or kale in a pinch); ¼ lb (115 g) smoked whitefish (substitute tuna or fresh, fully cooked fish); ¼ lb (115 g) smoked whitefish (substitute tuna or fresh, fully cooked fish); ¼ lb (115 g) smoked whitefish (substitute tuna or fresh, fully cooked fish); 1 bag (2 oz | 55 g) pea shoots or other sprouts (substitute arugula or spinach or kale in a pinch); 1 bag (2 oz | 55 g) pea shoots or other sprouts (substitute arugula or spinach or kale in a pinch); 1 bag (2 oz | 55 g) pea shoots or other sprouts (substitute arugula or spinach or kale in a pinch); 1 bag (2 oz | 55 g) pea shoots or other sprouts (substitute arugula or spinach or kale in a pinch)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Though this recipe says to pan roast the mushrooms, feel free to grill them as well as the asparagus. I like the difference in color and flavor, but it is an extra step, not a must.

Ingredients

¼ lb (115 g) mushrooms (any variety)
Neutral oil
Salt<

Side dish
Fish course
Gluten-free
Pescatarian

Method

Cut the mushrooms into ½-inch- (12-mm-) thick pieces.

Heat a large frying pan over high heat with a glug of neutral oil until shimmering hot. Add the mushrooms with a pinch of salt and toss to coat with the oil. Pan roast the mushrooms until golden brown and crispy, 10 to 15 minutes. Stir to flip and cook until the othe