Friday, February 21, 2014

5-Minute Sautéed Asparagus and Baby Bellas (serves 3-4 as part of a shared meal)

Here is a simple, quick and delicious way to sauté some vegetables and brighten your dish.  I love the taste, texture, and color of fresh asparagus and when I see a batch that is not too dried out I buy them. You can add as little or as much salt to this dish according to your taste.  I like to use a pinch of salt since I normally serve this as a side for the main course.  The main course already has plenty of salt. The mushrooms absorb a lot of oil and this is the main reason I added this much oil to this particular dish. 


5 Tbsp olive oil
2 large garlic cloves, smashed and chopped
1 1/2 lbs of asparagus, washed, peeled the base or snapped off the tough base, cut into 2-inch pieces
8 oz baby bella mushrooms, trimmed the stems, wiped away the dirt and cut each one into 4 slices
A pinch of salt
A pinch of fresh ground black or white pepper


1) Heat 3 tablespoons of oil in a large pan, pot, or wok over medium high heat.
2) Once the pan is hot, add garlic.  Sauté for about a minute.
3) Add the asparagus, stir a few times, let it cook for about 3 minutes.
4) Add a tablespoon of oil and mushrooms.  Stir a few times.  Add another tablespoon of oil if the vegetables are getting too dry.  Cook for 2 more minutes and turn off heat.
5) Add salt and peppers and give the vegetables a few shakes or stirs.

skiing with my husband and friends (Wildcat, NH)

view of Mt. Washington (from peak of Wildcat, NH)
*There are many good ski areas in NH.  I think Wildcat is one of the best places with the most amazing views.  These are a few photos that I captured when I last skied with my husband and our friends (Karen and Jim).

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