| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Stew |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion; sliced thin |
| 1 |
md |
Clove garlic; minced |
| 2 |
lb |
Asparagus; trimmed and cut diagonally into 1-inch pieces |
| 1/2 |
lb |
Mushrooms; sliced thin |
| 3 |
tb |
Lemon juice; from 1 lemon |
| 1 |
c |
Chicken stock or canned chicken broth |
| 2 |
tb |
Minced fresh basil |
| 2 |
c |
Frozen sweet peas; thawed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 4 |
|
Servings rice or pasta; steamed |
INSTRUCTIONS
Heat oil and 1 tbl. butter in a large skillet. Add onions and garlic; saute
until the onions soften, about 5 minutes. Add next 4 ingredients plus 1
tablespoon basil; bring to boil and simmer until asparagus are almost
tender and liquid reduces to 1/2 cup, about 7 minutes.
Add peas; simmer until heated through, about 2 minutes. Stir in remaining
basil and butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Serve immediately.
Recipe by Mangia!
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