This is a super simple side dish that brings a fresh green elegance to any meal. I served this recently to my family with some Quinoa-Kale patties and my husband’s Country Style grilled ribs. It was perfection! I am currently in love with the produce at Costco which is where I bought this perfect bunch of non-GMO asparagus. The truth is I have been lusting after this asparagus on my last three visits to Costco – today was that day when I could resist no longer!
Asparagus is easy, you wash the spears and trim off the woody ends — about an inch or two is good. I save those ends and put them through the juicer so nothing is wasted! Once that is done I wash my mushrooms. I bought pre-washed sliced mushrooms, but I think it is a safe bet to rinse them myself. Give them a good shake to lose the excess water and into my hot pan of melted butter they go!
Once the mushrooms are tender they get a pinch of sea salt, some cracked black pepper and a nice dose of Kirkland’s Organic No-Salt Seasoning (See! I told you I am a Costco Fan Girl!) and then I deglaze the pan with white wine and remove them to a dish on the side. In the same pan I add more butter and toss in the spears using a pair of tongs to turn them a few times. I then pour Chardonnay over the asparagus to form the braising liquid and cover the pan for a few minutes. Braising is a combination-cooking method that uses both moist and dry heats: the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in varying amounts of some kind of liquid which may also add flavor. Once my asparagus is perfectly tender, but not mushy, I remove it to a serving platter, toss the mushrooms back in the pan to reheat them a bit and then pour them and any remaining sauce over the asparagus. That’s it! Viola! You have this lovely, healthy side dish that makes you look like a world class chef! How cool is that!?!
- 1 8 oz. pkg sliced White Mushrooms
- 1 bunch Asparagus, washed and trimmed
- Sea Salt
- Black Pepper.
- 2 T Unsalted Butter, divided
- ¼ C plus a little extra Dry White Wine (I used Chardonnay)
- Kirkland Organic No-Salt Seasoning
- Wash and trim off the woody bottoms of the stems – about an inch or so.
- Wash and shake the sliced mushrooms.
- Melt 1 tablespoon of butter in a large saute pan, add mushrooms and season with a pinch of salt, pepper and a shake or so of the no-salt seasoning. Deglsaze the pan with a splash of dry white wine. Cook until tender and remove from pan and set aside.
- In the same pan, melt the other tablespoon of butter and add the asparagus spears and use a pair of tongs to turn groups of spears to insure even cooking for about 2-3 minutes on each side.
- Lower the heat and pour in the wine and add some additional no-salt seasoning and cover the pan for about 5 minutes or so, keep an eye on it. I use glass lids so I can see what is happening.
- The spears will turn a bright green as they cook. Once all are tender but not mushy, remove from the pan onto a platter and quickly reheat the mushrooms and pour them onto the platter with the asparagus.