Warm Asparagus With Spring Leeks Green Peas And Mushroom Jus Recipes

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ASPARAGUS-MUSHROOM-LEEK SAUTé



Asparagus-Mushroom-Leek Sauté image

We have made this in the past with green beans but my daughter doesn't like "squeeky foods" so we substitued asparagus. The flavor combinations make a great side dish and a nice alternative way to cook asparagus.

Provided by Jan Marie

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch asparagus
2 -3 cups mushrooms, stemmed and sliced
6 slices bacon, diced
1 leek, sliced and separated into rings
2 tablespoons olive oil
salt, pepper to taste
1/4 cup shredded parmesan cheese

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.

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