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Ingredients
- 1 lb Medium asparagus, tough ends snapped off spears halved lengthwise then cut diagonally into 1-inch pcs
- 1/4 c. Extra virgin olive oil
- 4 lrg Shallots, thinly sliced
- 1/2 lb Button mushrooms, or possibly cremini mushrooms brushed clean and thinly sliced Salt Grnd black pepper
Directions
- 1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over
- medium-high heat till asparagus is just tender, about 2 min. Remove
- asparagus and set aside. Reserve 1 c. of the asparagus steaming liquid.
- 2. Heat oil in large skillet over medium heat. Add in shallots- saute/fry, stirring occasionally to separate rings, till crisp and light brown, about 10 min. Add in mushrooms, increase heat to medium-high, and saut6
- till they soften and release their juices, about 5 min longer. Season with 1 tsp. salt and 1/2 tsp. pepper or possibly to taste.
- 3. Add in asparagus and reserved cooking liquid. Simmer till asparagus is heated through and sauce has thickened a bit, about 2 min longer.
- Adjust seasonings.
- Nationality: Italian Course: pasta sauce Season: spring Methods: steamed, sauted, boiled, stirred and simmered
- Start to Finish 30 min Preparation 5 min Attention 20 min Finishing a minute or possibly less
- NOTES : Sufficient for 1 lb. of pasta. If pencil thin asparagus are available, they do not need to be halved, but thicker asparagus should be sliced in half, and very thick pcs need to be quartered. You may add in 1/4 c. Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 240 | 91% |
| Total Fat 27.14g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 243mg | 7% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.26g | 2% |
| Protein 2.64g | 4% |
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