posted by Mona M 05-04-100 3:13 PM
Asparagus and Mushroom Saute
from True Grits... Tall Tales and Recipes from the New South
1 pound tender asparagus spears
1/2 cup chopped green onions
3 tablespoons olive oil
1 pound mushrooms, cut into halves
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons dry white wine
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon zest
Trim the asparagus and cut into 1-inch pieces.
Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly. Add the asparagus, mushrooms, thyme, salt and pepper. Cook for 3 minutes, stirring constantly.
Stir in the wine. Cook, covered, for 2 minutes; drain.
Spoon into a serving dish. Sprinkle with the cheese and lemon zest to serve.
Serves 6
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