Servings: 4 Prep: 5 min Cook: 10 min Total: 15 min
A classic combination! These earthy flavors really complement one another and go extremely well with one another, as well as heartier cuts of meat like beef, lamb and whole roasted chicken, turkey, etc.
This particular side is nice because it’s all done in one pan, fairly quickly. The trick is simply adding the ingredients to the pan, in the right order and at the right times. This is finished with some fresh herbs and butter.
Very rustic and simple, while also packing in a lot of flavor!
Herby Asparagus and MushroomsPrint Rate
- 1/4 cup fresh whole butter (half a stick) cut into small cubes
- 1 lb whole cremini (or button) mushrooms dirt removed with brush and stems removed
- 1 bunch asparagus spears tough stem ends removed
- 2 tsp fresh oregano (thyme rosemary, sage and/or marjoram), rough chop
- salt and pepper to taste
- Heat a large sauté pan, over medium-high heat.
- Add 1 tbsp of butter to the pan. Swirl the pan, to coat the pan with butter.
- Quickly add the mushrooms. Season with a little salt and pepper. Sauté the mushrooms for about 5 minutes, or until the mushrooms start to lose their water and shrivel a bit.
- Add your asparagus spears to the pan and sauté for a further 2 minutes.
- Lower the heat, to a medium-low temperature.
- Turn your mushroom caps, so that the stem side is facing up. Place a small amount of the herbs into each stem cavity, then top the herbs with a small cube of fresh butter.
- Let the pan sit for 2 more minutes, as the butter melts the herbs into the mushrooms.
- Toss the ingredients in the pan.
- Arrange the mushrooms and asparagus on 4 plates and serve!
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