Asparagus and Shiitake Saute

Name: Asparagus and Shiitake Saute
Ingredients: 8 ounces pencil-thin asparagus, trimmed; 2 tablespoons minced fresh ginger; ⅓ cup minced shallots; 4 tablespoons (½ stick) unsalted butter; 8 ounces fresh shiitake mushrooms; ½ teaspoon salt; Freshly ground black pepper, to taste; ¼ cup dry vermouth; 1 teaspoon slivered orange zest

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Quickly sautéed asparagus and wild mushrooms with a dash of ginger—this is a springtime treat. Don’t feel guilty about how easy this is.

Ingredients

8 ounces pencil-thin asparagus, trimmed
8 ounces fresh shiitake mushrooms
4

Side dish
Gluten-free
Vegetarian

Method

Cut the asparagus spears in half lengthwise, and then into 1 inch pieces. (If the spears are thicker than a pencil, quarter them lengthwise.)
Remove the stems from the mushrooms, and reserve them for another use. Cut the mushrooms into¼-inch-thick strips.
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