| 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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