makes: 4 servings (5 asparagus spears and 1⁄3 cup mushrooms each)
prep: 20 minutes roast: 15 minutes
Ingredients :
prep: 20 minutes roast: 15 minutes
Ingredients :
- 3 cups halved cremini, stemmed shiitake, and/or button mushrooms
- 2 tablespoons white wine
- 2 teaspoons snipped fresh tarragon
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Snipped fresh tarragon (optional)
- 2 tablespoons white wine
- 2 teaspoons snipped fresh tarragon
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Snipped fresh tarragon (optional)
Preparation Method :
1) Preheat oven to 400°F. In a medium bowl toss together mushrooms, wine, and 2 teaspoons tarragon; set aside.
2) Snap off and discard woody bases from asparagus. Place asparagus in a 15×10×1-inch baking pan. Drizzle with oil and sprinkle with the salt and pepper. Toss to coat.
3) Roast, uncovered, for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp-tender. If desired, garnish with additional fresh tarragon.
2) Snap off and discard woody bases from asparagus. Place asparagus in a 15×10×1-inch baking pan. Drizzle with oil and sprinkle with the salt and pepper. Toss to coat.
3) Roast, uncovered, for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp-tender. If desired, garnish with additional fresh tarragon.
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