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Julee Rosso, Sheila Lukins

Asparagus and Shiitake Saute

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Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
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

Method

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

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