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!
- 3 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 2 tablespoons 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 1 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.
This recipe was updated on May 2, 2013, reducing the amount of olive oil.