GloucesterTimes.com, Gloucester, MA

Lifestyle

June 12, 2013

Savory asparagus side with a bright note

Roasted asparagus accented with mushrooms, lemon sauce

There is nothing better than a healthy and quick side dish, to accompany a great meal. Stephanie Smith, a talented cook and former caterer, prepares a flavorful asparagus and shiitake mushroom side dish, with lemon sauce.

“Asparagus are a wonderful spring vegetable,” the Rockport resident explains. It is a vegetable that can really be paired well with any meat. When picking out asparagus, the larger the diameter, the better the quality. In this recipe, the asparagus is roasted and served with shiitake mushrooms and complemented with a lemon butter sauce.

Shiitake or Japanese mushrooms are one of the most commonly cultivated mushrooms. They are said to boost the body’s immune system and its extracts are used in herbal remedies.

In Smith’s recipe, the lemon butter sauce is made in the same skillet as the mushrooms were cooked in. By adding butter and fresh lemon juice to the pan, you deglaze the pan, which lifts the brown mushroom bits off the skillet and into your sauce. This is where the added flavor lies.

With just a few ingredients and a little time, you will have a perfect side dish to serve at your next dinner party or for a weekday dinner.

Roasted Asparagus with Mushrooms and Lemon Butter Sauce

Ingredients

1 bunch asparagus (3/4 pound)

1/2 cup shiitake mushrooms

1 tablespoon lemon infused olive oil

1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

5 tablespoons butter

1/2 cup lemon juice

1/2 teaspoon Dijon mustard

Instructions

1. In a glass baking dish, drizzle olive oil over the asparagus, and sprinkle with sea salt.

2. Preheat the oven. Bake the asparagus at 425º F for 20 minutes.

3. Melt 2 tablespoons of butter in a saute pan before adding the mushrooms.

4. After adding the mushrooms, add sea salt and pepper, and brown the mushrooms.

5. Set the mushrooms aside, and add the remaining butter to the pan. Once the butter is melted, add lemon juice and Dijon mustard. Allow the sauce to bubble and let the flavors meld together.

6. Plate the asparagus and sprinkle the mushrooms on top. Once plated, drizzle the lemon butter sauce over the dish and serve.

Recipe courtesy of Stephanie Smith, Changing Tides Gifts, 2013.

Note: You can watch a how-to video featuring Smith making this dish when viewing this story at gloucestertimes.com/lifestyle.

1
Text Only | Photo Reprints
Lifestyle

Your news, your way
Pictures of the Week
Comments Tracker
AP Entertainment Videos
Russell Simmons, LL Cool J Visit Youth at Jail Married Couple Seeks 'Satisfaction' in New Ways Cast on Love, Weather and Stunts of 'Outlander' Busy Franco's Not Afraid of Overexposure 'The Bachelorette' and Her Beau Go Public Tatum Says Filming 'Foxcatcher' Was 'tortuous' Was That Harry Potter at Comic-Con? Fox Dons 'Bondage Strap' Skirt at Comic-Con Cumberbatch Brings 'Penguins' to Comic-Con 'Modern Family' Star on Gay Athletes Coming Out The Rock Brings Star Power to Premiere Uzo Aduba Says Emmy Nod Is 'Crazy' EPA Gets Hip With Kardashian Tweet Bush: Don't Worry, Sugarland Isn't Breaking Up Mirren Not Thrilled to Play 'The Queen' on B'way The Rock Finds His Inner 'Hercules' ShowBiz Minute: Hoffman, Oberst, Box Office Shawn Mendes Jumps From Vine to the Music Charts Cook Shifts Gears in 'Planes: Fire and Rescue' ShowBiz Minute: Stritch, Marvel, Beyonce