Sautéed Black Trumpets with Asparagus and Lemon

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Sautéed Black Trumpets with Asparagus and LemonRecipe
Photo: Justin Walker; Styling: Alistair Turnbull


This is as simple--and delicious--as it gets: earthy mushrooms, crisp asparagus, and a wee hit of citrus to bring it all together. Because it's both robust and delicate, this side would go with pretty much any entrée.


'Shroom subs: Chanterelle, morel, reconstituted dried wood ear mushrooms

Serves 4 (serving size: about 3/4 cup)


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8 cups water
2 1/4 teaspoons kosher salt, divided
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tablespoon extra-virgin olive oil
8 ounces black trumpet mushrooms
2 teaspoons butter
1 1/2 teaspoons grated lemon rind
1/8 teaspoon freshly ground black pepper


Hands-on: 17 Minutes
Total: 17 Minutes

1. Combine 8 cups water and 2 teaspoons salt in a Dutch oven; bring to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain; plunge asparagus into ice water. Drain well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 4 minutes or until mushrooms release most of their liquid. Add asparagus; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, lemon rind, and pepper. Serve immediately.

Created date

September 2014

Nutritional Information

Calories 72
Fat 5.6 g
Satfat 1.7 g
Monofat 3 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 4 g
Fiber 2 g
Cholesterol 5 mg
Iron 2 mg
Sodium 237 mg
Calcium 18 mg