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Sautéed Black Trumpets with Asparagus and Lemon

Photo: Justin Walker; Styling: Alistair Turnbull

 

Hands-on time 17 mins
Total time 17 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.