Best Asparagus With Shiitakes Shallots And Peas Recipes

Yield serves 4

Number Of Ingredients 5

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds, toasted
Coarse salt and freshly ground pepper

Steps:

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.

Roasted Asparagus & Shiitake Mushrooms image

Provided by Dancer

Categories Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, trimmed and peeled
1 lb small shiitake mushroom, rinsed,stems removed
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

Preheat the oven to 450 degrees.
In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
Sprinkle with the coarse salt.
Spread the vegetables on two cookie sheets so they are not touching.
Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
Serve warm or at room temperature.

Sauteed Asparagus With Shiitake Mushrooms image

Provided by Bev I Am

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces pencil thin fresh asparagus, trimmed
8 ounces fresh shiitake mushrooms, stems removed and sliced
1/4 cup unsalted butter
1/3 cup minced shallot (use onion if shallots are unavailable)
2 teaspoons ground ginger
1/2 teaspoon salt
black pepper
1/4 cup dry vermouth or 1/4 cup sherry wine
1 teaspoon orange zest, slices chopped

Steps:

Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
Melt the butter in wok& add the shallots& ginger.
Sauté until just tender.
Add the asparagus& mushrooms.
Season w/ salt& pepper& cook for 2 minutes.
Add the vermouth& cover.
Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
Cook 1 more minute.

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) image

Provided by Ursula Ferrigno

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Steps:

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.