| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium asparagus; tough ends snapped off spears halved lengthwise then cut diagonally into 1-inch pieces |
| 1/4 |
c |
Olive oil |
| 4 |
lg |
Shallots; thinly sliced |
| 1/2 |
lb |
Button mushrooms; or cremini mushrooms brushed clean and thinly sliced |
|
|
Salt |
|
|
Ground black pepper |
INSTRUCTIONS
1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer
basket, then carefully place steamer basket in pot. Cover and steam over
medium-high heat until asparagus is just tender, about 2 minutes. Remove
asparagus and set aside. Reserve 1 cup of the asparagus steaming liquid.
2. Heat oil in large skillet over medium heat. Add shallots- saute,
stirring occasionally to separate rings, until crisp and light brown, about
10 minutes. Add mushrooms, increase heat to medium-high, and saut6
until they soften and release their juices, about 5 minutes longer. Season
with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
3. Add asparagus and reserved cooking liquid. Simmer until asparagus is
heated through and sauce has thickened a bit, about 2 minutes longer.
Adjust seasonings.
Cook's Illustrated, Mar./Apr. 1995, Page 11. Credit: Jack Bishop.
Nationality: Italian Course: pasta sauce Season: spring Methods: steamed,
sauted, boiled, stirred and simmered
Start to Finish 30 minutes Preparation 5 minutes Attention 20 minutes
Finishing a minute or less
NOTES : Enough for 1 pound of pasta. If pencil thin asparagus are
available, they don't need to be halved, but thicker asparagus should be
sliced in half, and very thick pieces need to be quartered. You may add 1/4
cup Parmesan cheese when you toss the sauce with pasta, preferably
linguine, then offer extra Parmesan at the table.
Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 11.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 18, 1998
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