Asparagus And Mushroom Sauce With Caramelized Shallots
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Asparagus And Mushroom Sauce With Caramelized Shallots
  Asparagus    Mushrooms    Sauces  
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30092. Report a problem with this recipe.
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      Title: Asparagus and mushroom sauce with caramelized shallots
 Categories: None
      Yield: 2 Servings
      1 lb Medium asparagus; tough ends
           -snapped off spears halved
           -lengthwise then cut
           -diagonally into 1-inch
    1/4 c  Olive oil
      4 lg Shallots; thinly sliced
    1/2 lb Button mushrooms; or cremini
           -mushrooms brushed clean and
           -thinly sliced
           Ground black pepper
  1. Bring 1 inch of water to boil in large pot. Put asparagus in
  steamer basket, then carefully place steamer basket in pot. Cover and
  steam over
  medium-high heat until asparagus is just tender, about 2 minutes.
  asparagus and set aside. Reserve 1 cup of the asparagus steaming
  2. Heat oil in large skillet over medium heat. Add shallots- saute,
  stirring occasionally to separate rings, until crisp and light brown,
  about 10 minutes. Add mushrooms, increase heat to medium-high, and
  until they soften and release their juices, about 5 minutes longer.
  Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
  3. Add asparagus and reserved cooking liquid. Simmer until asparagus
  is heated through and sauce has thickened a bit, about 2 minutes
  longer. Adjust seasonings.
  Cook's Illustrated, Mar./Apr. 1995, Page 11. Credit: Jack Bishop.
  Nationality: Italian Course: pasta sauce Season: spring Methods:
  steamed, sauted, boiled, stirred and simmered
  Start to Finish 30 minutes Preparation 5 minutes Attention 20 minutes
  Finishing a minute or less
  NOTES : Enough for 1 pound of pasta.  If pencil thin asparagus are
  available, they don't need to be halved, but thicker asparagus should
  be sliced in half, and very thick pieces need to be quartered. You
  may add 1/4 cup Parmesan cheese when you toss the sauce with pasta,
  preferably linguine, then offer extra Parmesan at the table. Recipe

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Recipe ID 30092 (Apr 03, 2005)

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