Heavenly asparagus and mushrooms
This recipe started simple then I kept adding ingredients until it was perfect. Its a a rich asparagus and mushrooms topped with parmesan cheese. My husband always asks for seconds!
Ingredients
Serves: 4
- 1 tablespoon butter
- 4 tablespoons olive oil
- 2 cloves garlic (minced or pressed)
- 1 bunch of slim asparagus
- 300g mushrooms
- 60g grated Parmesan cheese
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Melt butter and olive oil in the pan. Saute garlic for 1 or 2 minutes to infuse the oil.
- Add mushrooms and asparagus. Cover the pan and cook on medium-low for about 15 minutes, stirring occasionally, until asparagus is tender (cooking time will depend on how firm you like your asparagus).
- Sprinkle on Parmesan cheese and serve.
Cook's note
Sometimes some liquid will remain when asparagus is done so I drain the liquid out before adding the Parmesan.
Vegetarian note
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (6)
So simple but very nice. The recipe indicates approx 15 mins cooking time (step 4) but I found that 8 mins was more than long enough. - 10 Feb 2017
On step 3 it should read, "Add mushrooms and asparagus", instead of "Add mushrooms and garlic" since the garlic had already been added to the skillet to 'infuse the oil' in the previous step. I can't give a review at this time as I haven't tried this recipe yet. My intention is to try it out today but wanted to point out the mistake before it confuses anyone else --- like it did me :/ Hmmmm.....well, it won't let me post this unless I give a rating first. Guess I'll just give it 5 stars since I like all the ingredients - 12 Apr 2015
Very nice, quick and easy, I just added some shredded prosciutto at the end and served it with steak and new potatoes - 15 Jun 2014