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

Robin Bashinsky
Recipe by Cooking Light November 2014

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Justin Walker; Styling: Alistair Turnbull

Recipe Summary

hands-on:
17 mins
total:
17 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

72 calories; fat 5.6g; saturated fat 1.7g; mono fat 3g; poly fat 0.6g; protein 3g; carbohydrates 4g; fiber 2g; cholesterol 5mg; iron 2mg; sodium 237mg; calcium 18mg.
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