Asparagus With a Mushroom Ragout
- Course: Side Dish
- Features: Fast, Healthy, Make-Ahead Recipes
Summary:
Here, asparagus spears are cut into 2-inch lengths, which makes them easier to serve.
MAKE AHEAD: The asparagus can be cooked up to 2 hours in advance and held at room temperature. The mushroom ragout also can be made an hour or two in advance. Reheat the ragout in a saucepan over low heat, adding wine if the mixture is dry. When the mushrooms are very hot, combine with the room-temperature asparagus and serve.
To reheat, transfer to an ovenproof dish and cover with aluminum foil. Heat in a 350-degree oven just until warmed through.
10 servings
Ingredients:
- Salt, for the cooking water, asparagus and mushrooms
- 2 pounds asparagus, bottom end of each stalk trimmed (see NOTE)
- 2 tablespoons olive oil
- 1 medium onion, minced (1 cup)
- 2 tablespoons unsalted butter
- 1 pound assorted mushrooms, such as cremini, button, beech and trumpet, cleaned then cut into thin slices or bite-size pieces
- Freshly ground black pepper
- 3/4 cup dry white wine
- 3 tablespoons chopped flat-leaf parsley
Directions:
Fill a large saucepan with 1 to 2 inches of water, bring to a boil over high heat, then season lightly with salt.
Working in batches if necessary, add the asparagus to the saucepan. Bring the water back to a boil and cook the spears for 2 to 4 minutes, until just tender, or 4 to 8 minutes for thicker spears. Use tongs to remove the asparagus and place them in a single layer on a rimmed baking sheet lined with a clean towel.
Heat the oil over medium heat in a large saucepan, shallow braiser or wok. Add the minced onion and cook, stirring once or twice, for 3 to 4 minutes, until it softens. Add the butter; when it has melted, add the mushrooms and stir to combine. Season with salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the mushrooms have released their moisture, and then until that moisture has evaporated (6 to 10 minutes total, depending on the type of mushrooms used).
Add the wine and cook for about 2 minutes, until much of the wine has evaporated and the mushrooms are still moist. Taste and adjust seasoning with salt and pepper if needed. Remove from the heat and stir in 2 tablespoons of the parsley.
Cut the asparagus spears into 2-inch-long pieces and place in a large serving bowl. Add the mushroom mixture and stir to combine. Top with the remaining parsley; serve immediately.
NOTE: To trim the asparagus, hold the stalk and snap off the stem end. If the asparagus is pencil-thin, it should break naturally about an inch up from the bottom. Thicker stalks probably will break 2 inches up.
Recipe Source:
From In Season columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Tracy A. Woodward - The Washington Post)
