Wednesday, May 8, 2013

Asparagus and Mushroom Saute

Fresh spring asparagus is one of my favorites, so I kept it simple with my first recipe. A side dish of asparagus and shiitake mushroom caps lightly sauteed in a little olive oil with garlic, scallions and crushed red pepper.

Share contents used:
1/2 lb Asparagus, cut into 1 inch pieces
4 scallions, chopped

Other ingredients:
6 large shiitake caps, quartered
1 clove garlic, minced
Olive oil
Pinch crushed red pepper
Salt & pepper to taste

Sauté all ingredients together in a large skillet until the asparagus is just cooked, about 5-6 minutes.
Season to taste and serve immediately.

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