Asparagus and Portobello Mushrooms
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy

Little spears of fresh asparagus, bright green and delectable, are contrasted with the earthy mushrooms. Here are pleasing flavors in a dish that you may find quite substantial.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 30 minutes

2 tablespoons extra-virgin olive oil

1 pound asparagus, trimmed and cut into 1 1/2 inch lengths

1 pound portobello mushrooms, brushed clean and sliced

2 garlic cloves, finely chopped

Salt and freshly ground black pepper to taste

1 1/2 cups red wine or water (more if necessary)

Freshly grated ricotta salata cheese

1. In a skillet, heat the olive oil over medium-high heat, then cook the asparagus, mushrooms, and garlic for 3 minutes, stirring often. Season with salt and pepper.

2. Pour in 1 cup wine, increase the heat to high, and cook for 20 minutes, adding lesser and lesser amounts of the remaining wine or water, to keep the skillet moist. When the asparagus are almost cooked put no more liquid in the skillet and leave it to cook until all the liquid has evaporated and they are tender. Transfer to a serving platter and serve immediately with grated ricotta salata.

Posted: 01/03/2007