Asparagus is a popular vegetable choice in our house. In fact, it is so popular that it is often requested by the kids. Well, some of them anyway. . .
So, with it being served as a side dish every few weeks, I have become bored with steamed asparagus. However, the idea of burying this delicious veggie under a heavy sauce was even less thrilling. So, I began to ponder how I could make asparagus more exciting without adding a fat-loaded topping.
I decided to consider other ways of cooking asparagus beyond my typical steaming or grilling. Sautéing seemed to be my best choice. Using this method of cooking, I could add other veggies and flavors to the asparagus but still keep asparagus as the star of the side dish.
This new version of asparagus was very simple to make and very healthy. For three of us, the addition of shallots and mushrooms was delightful. For our fourth diner, our 11 year who likes to crinkle her nose, we simply served her plain asparagus. Happiness for all!
- 1/2 Tb. olive oil
- 8 oz. crimini mushrooms, cleaned
- 4 shallots, peeled
- 1 bunch asparagus, rinsed & ends trimmed
- salt and pepper
- Heat oil in a large nonstick frying pan over medium heat.
- While heating, cut ends off mushroom stems and slice mushroom.
- Dice shallots.
- Add mushrooms and shallots to pan, and cook for 5 minutes, stirring occasionally.
- Chop asparagus into 2-inch pieces.
- Add to pan, and cook for another 5 minutes, stirring occasionally.
- Season with salt and pepper, and serve.