Do you know how to cook asparagus? My favourite way is boiled for 5 minutes then sautéed in butter. I had asparagus and mushrooms waiting in the fridge (from my Abel&Cole delivery) so this is what I came up with: Sautéed Asparagus and Mushrooms with garlic and olive oil. OK, I admit it, after 2 minutes cooking I could hear my mushrooms begging me to add some butter, so I did add about a teaspoon, then the next thing I know, the asparagus join them and feel extremely sad because the mushrooms didn’t leave any butter so, I did it again… However you can be stronger than me and cook this recipe only with extra-virgin olive oil.
Positive: 5 minutes to prepare, less than 10 minutes to cook. Love the contrast between the meaty and chewy mushrooms and the fresh and slightly crunchy asparagus.
Negative: Happiness is not something ready-made, it comes from you own [cooking] :)
Ingredients for 2:
- 170 g white mushrooms
- 180 g green asparagus
- 1 garlic clove, minced (or garlic powder)
In your pantry:
- extra-virgin olive oil
- salt, pepper
Wash mushrooms and slice them.
Bring a pot half-full of water to a boil.
Wash asparagus, remove tough ends and slice them on the bias (like you’re supposed to cut a baguette) into pieces that are about 2 cm. Cook in salted boiling water for 5 minutes and drain.
In the meantime, heat a large skillet or wok with 2 spoons of olive oil. [If you’re using fresh garlic add it now]. Add sliced mushrooms and sautéed on medium-high heat for about 3 minutes. Season with salt. [If you use garlic powder like me, add it now].
Add asparagus to the wok and sautéed for another 2-3 minutes stirring constantly to combine all the flavours. Adjust salt if needed.
Serve immediately with fresh ground black pepper.
My advice: A simple spring side dish that goes with pretty much anything you feel like eating: pork roast, steamed fish, fried eggs, baked tofu,…