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.
Asparagus with Mushrooms & Parmesan
1 lb medium asparagus
2 medium Portobello mushroom caps (or mushrooms of your choice)
1/2 cup red wine
1 Tbs minced chives
olive oil, as needed
Salt and freshly ground pepper
2 oz Parmesan, shredded
Heat the oven to 425 degrees.
Cut 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 five minutes or so. This should be long enough for them to absorb most of the wine.
Combine the asparagus and wine soaked mushrooms (drained) in a large mixing bowl, and toss with olive oil and chives.
Transfer 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.
The dish is done when the asparagus and mushrooms are tender. If there is a lot of liquid when the vegetables are done.
Arrange on a platter, and sprinkle with Parmesan cheese. Serve immediately.