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1.
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Bring 1 inch of water to boil in large pot.
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Put asparagus in steamer basket, then carefully place steamer basket in pot.
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Cover and steam over
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medium-high heat till asparagus is just tender, about 2 min.
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Remove
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asparagus and set aside.
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Reserve 1 c. of the asparagus steaming liquid.
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2.
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Heat oil in large skillet over medium heat.
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Add in shallots- saute/fry, stirring occasionally to separate rings, till crisp and light brown, about 10 min.
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Add in mushrooms, increase heat to medium-high, and saut6
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till they soften and release their juices, about 5 min longer.
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Season with 1 tsp.
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salt and 1/2 tsp.
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pepper or possibly to taste.
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3.
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Add in asparagus and reserved cooking liquid.
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Simmer till asparagus is heated through and sauce has thickened a bit, about 2 min longer.
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Adjust seasonings.
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Nationality: Italian Course: pasta sauce Season: spring Methods: steamed, sauted, boiled, stirred and simmered
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Start to Finish 30 min Preparation 5 min Attention 20 min Finishing a minute or possibly less
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NOTES : Sufficient for 1 lb.
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of pasta.
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If pencil thin asparagus are available, they do not need to be halved, but thicker asparagus should be sliced in half, and very thick pcs need to be quartered.
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You may add in 1/4 c. Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table.
