| 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! Converted by MM_Buster v2.0l.
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