Asparagus And Mushrooms With Fresh Coriander
Published April 15, 1989
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 pound fresh asparagus spears, trimmed of woody sections and scraped
2 tablespoons olive oil
½ pound sliced mushrooms (about 2 cups)
2 tablespoons chopped shallots
½ teaspoon salt
Freshly ground black pepper to taste
4 tablespoons chopped fresh coriander leaves
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 63 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 198 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the asparagus spears on the diagonal into one-inch pieces.
- Step 2
Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.
Private Notes
Comments
Good quick way to cook asparagus. Did not have fresh coriander ( Covid pandemic quarantine) so I used ground. Needed a bit more, so I will try when I have fresh in the future...or a little sesame oil maybe?
Shiitake mushrooms are excellent in this dish,
Actually, I made this as recommended but with just a little coriander. But after sautéing the mushrooms, asparagus and shallots, I added chicken stock and simmered for 20 minutes after a quick boil. I added salt and pepper and then, in batches, put it into my Vitamin blender so that it was smooth but a little chunky. I added 1/3 c half and half and seasoned to taste. Made a delicious soup!
I have been making this since it appeared in the paper many years ago. Sometimes I don’t have the shallots so put in green onions or neither and it is still great.
I'm going to let it cool and throw it into a salad.