Asparagus With Shiitakes Shallots And Peas Food

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS

Steps:

• In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
• In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
• Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

FETTUCCINE WITH SHIITAKES AND ASPARAGUS

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
• Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
• Divide pasta among plates and top each with a yolk and more Parmesan.

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS

Steps:

• In a large skillet, heat oil over medium. Cook shallots, stirring frequently, until they begin to turn golden, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; season with pepper. Cook, tossing occasionally, until mushrooms are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest, and toss to combine.
• In the same skillet, bring 2 inches of water to a boil. Add asparagus and 1/2 teaspoon salt; cover, and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Stir in peas, then remove from heat. Drain and transfer to bowl with mushrooms. Add lemon juice; toss to combine. Serve warm or at room temperature.
• nutrition information
• (Per Serving)
• Calories: 127
• Saturated Fat: .7g
• Unsaturated Fat: 3.9g
• Cholesterol: 0mg
• Carbohydrates: 15.6g
• Protein: 6.6g
• Sodium: 268mg
• Fiber: 5.2g

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

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.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

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

PEAS WITH SHALLOTS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

ASPARAGUS WITH SHALLOTS

Steps:

• Snap off tough ends of asparagus.
• If asparagus is thick, old or tough, peel bottoms.
• Add asparagus to pan of boiling salted water.
• Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
• Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
• Sprinkle with shallots and parsley.
• Salt slightly.