G’s parents are in the midst of a major remodeling of their house. Their whole kitchen has been torn down all the way to the floors and any type of cooking is out of the question. As G’s mom is a fantastic cook and the dad has been pampered with home-cooked meals throughout their decades-long marriage, they’re not too keen about eating out at restaurants. G has taken it upon himself to double what we cook at home and deliver the other half to his folks. Today, however, he decided to invite them over for dinner instead. He slow-cooked a cola roast early morning and I took charge of the pesto rice when I got home from work. But as he and I are not really much of a vegetable eater, we were already about to huddle at the dinner table when I realized there was no vegetable dish to round up our dinner feast. Fortunately, a quick scavenge of the fridge revealed a pack of asparagus and button mushrooms. I hurriedly threw them into a blazing skillet with melted butter, sliced red onion, minced garlic, fresh rosemary and freshly-cracked pepper. Bam! A delicious asparagus mushroom saute even I who don’t give vegetables much thought thoroughly enjoyed.
- 1 bunch asparagus
- 1 tablespoon butter
- 2 cloves garlic , peeled and minced
- 1/2 small red onion , peeled and sliced thinly
- 1 pound button mushrooms , sliced
- 1 sprig rosemary , leaves stripped from stem and chopped finely
- salt and pepper to taste
Cut about 2 inch from the stem and slice each asparagus spear into 2-inch pieces, leaving tips intact.
In a heavy-bottomed skillet over medium heat, add butter. When it begins to melt, add garlic and cook, stirring regularly, for about 30 to 35 seconds or until aromatic.
Add red onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes. Add asparagus and continue to cook, stirring regularly, for about 5 to 7 minutes or until tender yet crisp. Add chopped rosemary and season with salt and pepper to taste. Serve hot.