Maitake And Asparagus Saute Elimination Diet Recipes

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

MAITAKE AND ASPARAGUS SAUTE - ELIMINATION DIET

Steps:

• Chop asparagus into preferred size for eating.
• Heat sautee pan over medium high. Add oil to pan and heat oil.
• Add asparagus and mushrooms to pan and sautee.
• Do not constantly move the veggies, let them get some heat and brown, but not so long that they stick to the pan.
• Check after 4 minutes and cook until done to the tenderness you desire, I like a little crunch left.
• Toss with sea salt, seasoned salt or your favorite dried seasoning. (Ensure season salt is elimination diet friendly if necessary).

SAUTéED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat. Once oil is hot, add asparagus spears; cover and cook for 5 minutes, stirring occasionally.
• Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

WHITE ASPARAGUS AND MOREL SAUTé

Steps:

• Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
• Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.

SAUTEED SESAME SPINACH WITH ASPARAGUS

Steps:

• Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.
• Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.

MOREL AND ASPARAGUS SAUTé D'AOUST

Steps:

• Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
• In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.