Asparagus with Mushrooms & Parmesan

Name: Asparagus with Mushrooms & Parmesan
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 pound medium asparagus; 2 medium Portobello mushroom caps (or mushrooms of your choice); u00bd cup red wine; 1 tablespoon chives, minced; olive oil, as needed; Salt and freshly ground pepper; 2 ounces Parmesan, shredded

By Leslie Blythe Cheese, Side dish, Vegetarian Roasting

July 26, 2015

It's prime asparagus season. I picked up some very thin ones at the farmer's market last week. Here it is prepared with wine soaked mushrooms.

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 pound medium asparagus

2 medium Portobello mushroom caps (or mushrooms of your choice)

½ cup red wine

1 tablespoon chives, minced

olive oil, as needed

Salt and freshly ground pepper

2 ounces Parmesan, shredded

Directions

1Heat the oven to 425° F.

2Cut the mushrooms into 1-inch chunks. Put them into a non-reactive bowl and pour the wine over them, and toss to coat evenly with the wine. Allow the mushrooms to sit for five minutes or so. This should be long enough for them to absorb most of the wine.

3Combine the asparagus and wine-soaked mushrooms (drained) in a large mixing bowl, and toss with olive oil and chives.

4Transfer to the foil coated sheet pan, sprinkle salt and pepper and toss to distribute evenly. Then bake in the center of the oven for roughly 15 minutes, shaking the pan once or twice during this time to turn things and check for sticking.

5The dish is done when the asparagus and mushrooms are tender. If there is a lot of liquid when the vegetables are done.

6Arrange on a platter, and sprinkle with Parmesan cheese. Serve immediately.

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