Mushroom Leek Asparagus

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
• Salt
• Pepper
• 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.

Serves 4

I served this over jasmine rice and grilled tofu.  It was a perfect Summer dish!  Let me know if you try it.

Enjoy.