By The Canadian Living Test Ktichen
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
Servings: 6
Ingredients:
1 lb (500 g) asparagus
2 tbsp (25 mL) extra-virgin olive oil
2 shallots (or 1 small onion), thinly sliced
1-1/2 cups (375 mL) sliced stemmed shiitake mushroom caps (about 8 oz/250 g)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sodium-reduced chicken stock
Preparation:
Trim off tough ends of asparagus; cut each stalk diagonally into 4 pieces. In saucepan of boiling water, blanch asparagus until tender-crisp, about 3 minutes; drain well.
In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute.
Add asparagus, shiitake mushrooms, salt and pepper; stir-fry until mushrooms are wilted and asparagus is tender, about 5 minutes.
Add chicken stock; cook, stirring often, until no liquid remains, about 2 minutes.
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