Asparagus With Sauteed Mushrooms

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Asparagus With Sauteed Mushrooms

 

1 pound asparagus, peeled and cut into 3/4-inch lengths

2 tablespoons olive oil

1 tablespoon butter

3/4 pound fresh mushrooms, sliced

1 large clove garlic, minced (about 1/2 teaspoon)

1/4 cup dry white wine (or 2 tablespoons brandy)

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon Tabasco

1/8 teaspoon white pepper

 

Blanch the asparagus in a pot of boiling water for 2 minutes or until just

tender. Immediately plunge asparagus into ice water to stop cooking process

and set color; drain. (Asparagus can be blanched and cooled up to several

hours ahead, then refrigerated.)

 

In a large frying pan, heat the olive oil and butter and saute the mushrooms

over medium to medium-high heat until mushrooms release their liquid and

liquid

evaporates, about 7 minutes.

 

Reduce heat to medium, add the garlic and saute another minute. Add the

wine, Worcestershire sauce, salt, Tabasco and white pepper and continue

cooking

until sauce reduces and mushrooms have become very dark and richly flavored,

at least 15 minutes. (It's important to give mushrooms this long cooking

time

to develop flavors, so don't rush this step.)

 

Dish may be prepared to this point several hours ahead and refrigerated.

When ready to serve, reheat pan of mushrooms. Gently stir in blanched

asparagus

and continue cooking just until asparagus is heated through. Serve

immediately.

 

Makes 6 servings as a first course, 4 as a side dish.