Asparagus with Mushroom Cream Sauce

Print
Font Size:
Default font size
Larger font size

Posted: Wednesday, May 28, 2014 11:34 am

This is such a great dish to serve in crepes or on top of a frittata.

**Adapted from Simply Spectacular

  • 20 fat asparagus spears
  • 1 TBSP. salted butter
  • 1 TBSP extra virgin olive oil
  • 1 pound mushrooms trimmed washed and chopped
  • 2 shallots peeled and minced
  • Kosher salt and fresh ground black pepper
  • 1 cup heavy cream
  • 2 TBSP dry sherry
  • Chopped chives
  • Pre made crepes

Bring large pot of water to boil. Breakoff the woody part of the asparagus bottoms and peel the spears up to the flower bud.

Put the butter and oil in a skillet and turn on medium high

When the butter melts add the mushrooms

Shallots, salt and pepper. Stir occasionally for about 5 minutes until the moisture begins to evaporate. Add cream and stir occasionally for about 5 minutes

Steam the asparagus in the boiling water until bright green and tender.

When the mushroom mixture is creamy, add sherry and cook another minute or 2. Spoon over asparagus. Garnish with minced chives.

Serve inside warm crepes or as a vegetarian meal.

Asparagus with Mushroom Cream Sauce

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.

Right Now

weather

Today

weather
83°
Details

Tomorrow

weather
84°
Details

Today

weather
85°
Details

Today

weather
85°
Details
Sunset Dodge
 

Free Classifieds