I love asparagus, and am always trying new ways to serve them. One summer I created this recipe that combines sautéed mushrooms together with the roasted asparagus recipe from our cookbook, A Well-Seasoned Kitchen. Now that asparagus is coming into season, I’m going to make this recipe again this week!
Sautéed Mushrooms and Roasted Asparagus
1/4 cup + 2 tablespoons extra virgin olive oil, divided
1 pound mushrooms (I like to use a mixture – shitake, cremini, oyster, etc.), sliced
1/4 cup dry white wine
1 teaspoon chopped garlic
2 tablespoons chopped chives
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1 pound fresh asparagus, tough ends removed
Preheat the oven to 425 degrees.
Heat 1/4 cup olive oil in a large skillet or sauté pan over medium heat. When hot, add the mushrooms and cook, stirring occasionally, until tender, around 10 to 15 minutes. Stir in the wine and continue cooking for 1 minute, then stir in the garlic and herbs, turn heat to low and cook for another minute. Remove from heat, season to taste with salt and pepper, and set aside.
In a large rimmed baking dish, toss the asparagus with the remaining 2 tablespoons olive oil. Season with kosher salt. Roast in preheated oven for 10 minutes. Remove from oven, place asparagus on serving platter and top with mushrooms. Can be served hot or at room temperature.
Make ahead: Mushrooms and asparagus can be cooked up to 2 hours before serving and stored at room temperature.
I mentioned this delicious coleslaw in a posting during our airstream trip last month. I made it one night for dinner, to serve alongside of my husband Robert’s Grilled Sausages with Peppers and Onions (recipe to follow in another post!). As a shortcut, you can use bagged coleslaw mix with green and red cabbage and carrots. Delish! Great for Fall tailgating.
Coleslaw with Lemon-Mayonnaise Dressing
2 cups mayonnaise
1/4 cup Dijon mustard
2 teaspoons to 1 tablespoon lemon juice
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
2 large carrots, peeled and grated
1/2 large jicama, peeled and grated, moisture rung out
1/4 cup chopped green onions
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside.
In a large mixing bowl, toss together the cabbages, carrots, jicama and green onion (I like to use my hands). Add around half of the mayonnaise mixture and toss; add more dressing as needed (you may have some dressing left over). Season with salt and ground pepper to taste (won’t need much, if any, salt).
Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Toss just before serving.
(Serves 6 to 8 )
A delicious way to serve green beans that everyone in your family will love.
- 2 packages (10 ounce) frozen, French-cut green beans
- 3 tablespoons butter, divided
- 1 small yellow onion, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon flour
- 1/4 teaspoon lemon zest
- 1 cup sour cream
- 1 tablespoon dry sherry
- 1 cup grated sharp Cheddar cheese
- 1/2 cup bread crumbs
Preheat oven to 350 degrees.
Thaw beans under hot running water and drain. While beans are thawing, melt 2 tablespoons butter in a small saucepan and cook onion and parsley over medium heat until soft, around 5 minutes. Add salt, pepper, flour, lemon zest, sour cream and sherry and cook another 3 minutes. Stir in beans and pour into a casserole dish. Sprinkle top with grated cheese.
Melt remaining 1 tablespoon butter and toss with bread crumbs. Sprinkle over top of grated cheese. Bake casserole until bubbly and hot and lightly browned on top, about 30 minutes.
Make ahead: Casserole can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking.