The Spring 2012 edition of Cooking Club has a couple of pages dedicated to asparagus. In a little blurb under "6 More Quick Sides", it is suggested to have asparagus sauteed with mushrooms. They recommended adding a splash of soy sauce and rice wine vinegar before tossing with cashews. Planning on having apricot-lime chicken, the Asian twist didn't excite me, but the idea of sauteed asparagus and mushrooms sounded like a good idea.
Asparagus Sauteed with Mushrooms
inspired by Cooking Club of America, Spring 2012
1/2 lb asparagus, trimmed and halved
4 oz button mushrooms, quartered
salt, to taste
pepper, to taste
Melt butter in a large, heavy skillet; heat until hot.
Melt butter in a large, heavy skillet; heat until hot.
Add asparagus and mushrooms, tossing occasionally over 5 minutes or until asparagus is bright green and mushrooms just tender.
Salt and pepper to taste; serve.
A very quick recipe to prep and complete, done in just a few minutes, it perfectly illustrates how the best sides aren't necessarily the elaborate ones.
Cost:
- asparagus: $1.50
- mushrooms: $0.75
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