Thursday, March 20, 2008

Parmesan Mushroom Asparagus

This is one of my all-time favorite recipes. Also, if you only use 1 lb asparagus, there won't be leftovers.

Parmesan Mushroom Asparagus
Prep: 15 minutes Cook: 10 minutes

2 cups water
2 pounds asparagus spears
2 tablespoons butter
1 package (8 ounces) sliced mushrooms
1 ½ teaspoon chopped fresh or ½ teaspoon dried basil leaves
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
¼ cup shredded Parmesan cheese

Heat water to boil in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp tender. Drain, set aside.*
Melt butter in skillet over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently until mushrooms are light brown.
Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and serve.

*I usually put the asparagus in the serving dish, add about an inch of water to the bottom and steam them in the microwave for 4 minutes.

No comments: