Beautiful shoots of asparagus stood tall, green and plentiful at our local growers market this weekend. I stocked up while racking my brain on what to do with all I purchased when fate handed me a little 4x5.5 sheet of paper. My favorite mushroom lady happened to have this yummy recipe for mushrooms, asparagus and peas printed out. It was perfect (both the fact I had already purchased all the ingredients and the dish itself)!
Braised Asparagus with Oyster Mushrooms & Peas
Gluten/Wheat Free, Kid Friendly, Dairy Free*, Vegan*, Vegetarian
3 tablespoon butter (*I used some olive oil instead)
8 oz of oyster mushrooms cut into 3/4" pieces (I added about half this so my kids would not complain too loudly, but they actually loved it)
1 lb. asparagus, trimmed and cut into 1" lengths
3 scallions, thinly sliced
1/2 cup frozen or fresh peas
1 tablespoon chopped fresh tarragon (I used dried and seasoned to taste)
salt & pepper
In large skillet heat some olive oil or 2 tablespoons butter. Add mushrooms and some salt and pepper, cover and cook for 5 minutes. Stir in asparagus, scallions, butter (or a tad bit more olive oil) and salt & pepper. Cover and cook about 2 minutes. Stir in peas, tarragon. Cook about 2 more minutes until peas and asparagus is cooked.
