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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Mushroom Sauce With Caramelized Shallots Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Pound(s) Medium asparagus, tough ends
snapped off spears halved
lengthwise then cut
diagonally into 1-inch
pieces
1/4 Cup(s) Olive oil
4 Shallots, thinly sliced
1/2 Pound(s) Button mushrooms, or cremini
mushrooms brushed clean
and
thinly sliced
Salt
Ground black pepper
Directions:
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 until asparagus is just tender, about 2 minutes.
Remove asparagus and set aside. Reserve 1 cup of the asparagus
steaming liquid. 2. Heat oil in large skillet over medium heat. Add
shallots- saute, stirring occasionally to separate rings, until crisp
and light brown, about 10 minutes. Add mushrooms, increase heat to
medium-high, and saut6 until they soften and release their juices,
about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon
pepper or to taste. 3. Add asparagus and reserved cooking liquid.
Simmer until asparagus is heated through and sauce has thickened a
bit, about 2 minutes longer. Adjust seasonings. Cook's Illustrated,
Mar./Apr. 1995, Page 11. Credit: Jack Bishop. Nationality: Italian
Course: pasta sauce Season: spring Methods: steamed, sauted, boiled,
stirred and simmered Start to Finish 30 minutes Preparation 5 minutes
Attention 20 minutes Finishing a minute or less NOTES : Enough for 1
pound of pasta. If pencil thin asparagus are available, they don't
need to be halved, but thicker asparagus should be sliced in half, and
very thick pieces need to be quartered. You may add 1/4 cup Parmesan
cheese when you toss the sauce with pasta, preferably linguine, then
offer extra Parmesan at the table. Recipe by: Cook's Illustrated,
Mar./Apr. 1995, Page 11. Posted to MC-Recipe Digest by "Hobbs, D B
USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 18, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 167.5mg
Potassium: 50.9mg
Carbohydrates: 44.1g
Fiber: <1g
Sugar: 25.8g
Protein: <1g


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