Happy Seasonal Saturday everyone!
Asparagus signals spring, and we couldn’t be happier about this! It is starting to flourish this month. So to celebrate this, we are cooking up the perfect dish with asparagus as the star ingredient.
Asparagus is chalk full of goodness too. It is filled to the brim with fibers, vitamins C, B2, B9, K and E and minerals such as iron, manganese, phosphorus and potassium.
Did you know that it take three years for asparagus to be ready from seed to harvest? The plants gain strength in year two and by the following spring, some of the spears are reaching the full diameter of a pencil, signaling they’re ready to harvest. After the soil defrosts, the asparagus stalks get pushed out of the soil at a rate of 6 inches or more a day!
Adding to our recipe is deliciously creamy mushroom sauce. You can add the sauce to pasta, on top of steak, or really just about anything you want! We hope you enjoy.
For the sauce
2 tbsp. olive oil
1 small onion, sliced
1 lb. mushrooms, sliced
3 cloves garlic, minced
2 tbsp. flour
2 tsp. thyme, chopped
1/2 veggie stock (or chicken stock)
3 tbsp. heavy whipping cream
2 tbsp. balsamic vinegar
optional, 1/4 cup parmesan cheese
1 1/2 lbs. asparagus, trimmed
1 tbsp. olive oil
- Add oil to pan at medium-high heat. Mix in onion and mushrooms and cook for about 10 – 15 minutes.
- Add in flour, thyme and garlic. Cook for one minute.
- To deglaze the pan, mix in stock.
- Add in cream and balsamic vinegar. Bring to a boil then simmer for 2 minutes.
- Mix in cheese and turn off heat. Set aside.
- For the asparagus
- Toss with olive oil and S&P to taste.
- Cook over medium-high heat until slightly charred and cripsy.
- Top asparagus with mushroom sauce and DIG. IN.
Recipe via Closet Kitchen