Asparagus Mushroom Leek Sauté Recipes

SAUTEED ASPARAGUS AND MUSHROOMS RECIPE

Steps:

• Snap or cut off the woody ends of the asparagus spears. Cut the trimmed spears on a diagonal. The cook better and have a better mouth feel. Feel free to hand snap them though if you prefer.
• Preheat a large skillet to medium high heat. Once hot add oil.
• Add asparagus pieces, garlic , thyme and sea salt. Saute while cutting the mushrooms.
• Brush off any debris from mushrooms and slice into bite sized pieces.
• After a few minutes stirring the asparagus they will be starting to get tender, but not quite done. Reduce heat to medium.This is when to toss in your quick cooking mushrooms.
• Cook, stirring for just a couple minutes. We only want the mushrooms cooked through and the asparagus tender crisp.
• Season to taste with salt and pepper to serve.

ASPARAGUS-MUSHROOM-LEEK SAUTé

Steps:

• Sauté bacon. Set aside.
• Reserve 1 tablespoon bacon fat.
• Add olive oil (optional).
• Clean, stem and slice mushrooms.
• Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
• Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
• Cut asparagus into bite size pieces, discarding the tough ends.
• Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
• Combine asparagus, bacon, mushrooms and leeks in fry pan.
• Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

ASPARAGUS-MUSHROOM SAUTE

Steps:

• To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
• Heat olive oil in a large skillet over medium-high heat until glistening.
• Add all ingredients to skillet; toss to combine.
• Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
• Serve immediately.