This is an improvised recipe from the June 2010 issue of Sunset Magazine. There were things I didn’t have so I did some switching around and substituting and it came out quite lovely.
Mushroom Leek Asparagus
- 1 lb Slender Asparagus trimmed and cut in half on a diagonal
- 1 Large leek, white part only, thinly sliced and rinsed well
- 3 tbsp of butter
- 1 tbsp dried thyme
- 1/2 lb fresh oyster mushrooms sliced
- 1/4 cup dry white wine
- 1 tbsp Olive Oil
- 1 cup whipping cream
1. Boil asparagus for about 2 minutes or until barely tender/crisp. Then drain and rinse asparagus in cold water and set aside
2. Saute leeks in butter, using a large frying pan over medium heat until soft. About 5 minutes. Then add the thyme, salt, pepper, and the mushrooms, stirring occasionally until mushrooms are tender. About 5-10 minutes.
3. Stir the white wine in and reduce by half. About 1 minute.
4. Add cream and asparagus to leek mushroom mixture and boil down until its as thick as you like. I personally like my asparagus to be on the crisper side, and boiled the cream vegetable mixed a bit before adding the asparagus themselves. Its up to you and how you like them. Serve immediately.
I served this over jasmine rice and grilled tofu. It was a perfect Summer dish! Let me know if you try it.