Emprimir
Correo Electrónico
Add a photoQuickly sauteed asparagus and shitake mushrooms with fresh ginger makes a really spectacular dish. This has a light, Asian flavor that would go well with fish or poultry as well as beef (which we served it alongside). This could easily be cooked in a wok if you have one handy, though a large saute pan will work equally well. We bought our Shitake's at a farmer's market. If you can't find them, you could use a mix of fresh Crimini mushrooms and reconstituted, dry Shitakes.
Ingredientes
- 16 oz pencil thin asparagus
- 8 oz fresh shitake mushrooms
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 cup minced shallots
- 2 Tbsp minced fresh ginger
- 1/2 tsp salt
- Fresh ground black pepper to taste
- 1/4 cup dry vermouth
- 1 tsp slivered orange zest
Direcciones
- Cut asparagus in half lengthwise and the into 1 inch pieces. If spears are thicker than a pencil, quarter them instead of halving.
- Remove the stems from the mushrooms and cut them into 1/4 inch thick strips.
- Heat the butter and olive oil in wok or sautee pan and add shallots and ginger. Cook on medium, stirring frequently, until golden about 3 minutes. (Up to this point can be done ahead of time.)
- Add the asparagus and mushrooms. Season with salt and pepper and cook 2 minutes, stirring.
- Add the vermouth and cover. Cook 2 minutes, shaking once or twice to mix the asparagus and mushrooms with the vermouth. Then uncover and sprinkle the vegetables with the orange zest and cook 1 more minute uncovered. Serve immediately.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 57 | 58% |
| Total Fat 6.49g | 8% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 317mg | 13% |
| Potassium 257mg | 7% |
| Total Carbs 7.89g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.24g | 0% |
| Protein 2.48g | 4% |
Menus and Pairings
Wine and Drink Pairings: Novarro Pinot Noir
Evaluaciones
25 de Marzo de 2010
This was a wonderful side dish we served for my mother's birthday. Everyone loved it. The vermouth and ginger make a really wonderful combination.Yo he cocinado/probado esta receta
29 de Marzo de 2010
what a great dish. my dads' birthday is easter, this might be a good choice for lunch!
-
03 de Abril de 2010
This sounds yummy....think I will try it for Easter Dinner! THANKSYo he cocinado/probado esta receta
Comentarios
31 de Marzo de 2010I made the dish last night. It was very good. I have never cut up asparagus before in such small pieces. Prep time is about twice as long as when I simply roast asparagus. I was surprised that even the end portions were fairly tender. I'd make it again.
.%20%20This%20could%20easily%20be%20cooked%20in%20a%20wok%20if%20you%20have%20one%20handy,%20though%20a%20large%20saute%20pan%20will%20work%20equally%20well.%20%20We%20bought%20our%20Shitake's%20at%20a%20farmer's%20market.%20%20%20If%20you%20can't%20find%20them,%20you%20could%20use%20a%20mix%20of%20fresh%20Crimini%20mushrooms%20and%20reconstituted,%20dry%20Shitakes.%20%20){kind=link}