A wonderfully simple vegetable side dish that takes a few minutes and minimal ingredients.
Ingredients for 2 persons
- 400 g of green asparagus (gross weight)
- 200 g of fresh mushrooms
- 1 tablespoon of olive oil
- 1 teaspoon of dried garlic
Step 1: vegetables preparation
Wash, then cut mushrooms into large pieces.
Break the ends where the asparagus bend naturally.
Peel, being careful not to damage the head of the asparagus
Cut into pieces of about 2 cm.
In a frying pan, heat a tablespoon of oil and brown the mushrooms with garlic.
Cook over medium-high heat until the mushrooms are golden brown.
Season with salt and pepper, then set aside on a plate.
In the pan used for the cooking mushrooms, put the asparagus and add 10 tablespoons of water. Fry asparagus over medium-high heat for about 2 minutes until shiny, slightly softened.
To finish, mix the cooked mushrooms with the asparagus. Serve hot.
Asparagus is in season from February to June with the peak coming around April. You can get asparagus year-round but it is usually the best price and quality while it is in season. Now take the opportunity to store them in the freezer.
Cook for 2 minutes in boiling water, then drain.
Freeze flat on a baking sheet, then place in a plastic bag.