Makes 5 servings
This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while it grows so that it does not develop any chlorophyll, which is what makes plants green. White asparagus is so popular in Germany that they have Spargel festivals that revolve around it. In some parts of Italy and England you may even find purple asparagus—grab some and try it if you see it here in the United States. If you have any asparagus leftovers, they are great in panini sandwiches made with Fontina cheese.
Ingredients
- 1 bunch asparagus
- 8 oz chanterelle or shiitake mushrooms
- 1/4 cup olive oil
- 2 shallots, sliced
- 1 thyme sprig
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped chives
Directions
- Cut 1/4 inch off the end of the asparagus and peel the stalks up to just below the tip.
- Prepare an ice bath. Bring a large pot of salted water to a boil. Plunge the asparagus into the boiling water. After 1 minute, remove them using tongs and plunge them into the ice bath to stop the cooking process.
- Drain the asparagus and cut them in half on the diagonal. Reserve until needed.
- Cut the end of the stems off the mushrooms and wash the mushrooms quickly in cold water. Be sure not to soak them; get them in and out of the water as quickly as possible.
- Drain the mushrooms and spread them out on a paper towel–lined sheet pan to dry.
- In a sauté pan, heat the olive oil over high heat. Add the mushrooms, the shallots, and the thyme sprig and sauté until the mushrooms are somewhat dry, about 10 minutes. Season the mixture with salt and pepper.
- Add the asparagus to the pan and reduce the heat to medium. Cook until heated through, about 4 minutes. Transfer the asparagus to a serving platter and spoon the mushrooms over them. Sprinkle with the chives.
