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INGREDIENTS

1/2 lb Button mushrooms; or cremini
1/4 c olive oil
Salt
1 lb Medium asparagus; tough ends
4 lg Shallots; thinly sliced
Black Pepper ; ground

Servings

INSTRUCTIONS

1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes. Remove asparagus and set aside. Reserve 1 cup of the asparagus steaming liquid. 2. Heat oil in large skillet over medium heat. Add shallots- saute, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes. Add mushrooms, increase heat to medium-high, and saut6 until they soften and release their juices, about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste. 3. Add asparagus and reserved cooking liquid. Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer. Adjust seasonings. Cooks Illustrated, Mar./Apr. 1995, Page 11. Credit: Jack Bishop. Nationality: Italian Course: pasta sauce Season: spring Methods: steamed, sauted, boiled, stirred and simmered Start to Finish 30 minutes Preparation 5 minutes Attention 20 minutes Finishing a minute or less NOTES : Enough for 1 pound of pasta. If pencil thin asparagus are available, they dont need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered. You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table. Recipe by: Cooks Illustrated, Mar./Apr. 1995, Page 11. Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 18, 1998

NOTES

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Asparagus and Mushroom Sauce with Caramelized Shallots

1/2 lb Button mushrooms; or cremini 
1/4 c olive oil 
  Salt 
1 lb Medium asparagus; tough ends 
4 lg Shallots; thinly sliced 
  Black Pepper ground

1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer  basket, then carefully place steamer basket in pot. Cover and steam over    medium-high heat until asparagus is just tender, about 2 minutes. Remove    asparagus and set aside. Reserve 1 cup of the asparagus steaming liquid.    2. Heat oil in large skillet over medium heat. Add shallots- saute,  stirring occasionally to separate rings, until crisp and light brown, about  10 minutes. Add mushrooms, increase heat to medium-high, and saut6    until they soften and release their juices, about 5 minutes longer. Season  with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.    3. Add asparagus and reserved cooking liquid. Simmer until asparagus is  heated through and sauce has thickened a bit, about 2 minutes longer.  Adjust seasonings.    Cooks Illustrated, Mar./Apr. 1995, Page 11. Credit: Jack Bishop.    Nationality: Italian Course: pasta sauce Season: spring Methods: steamed,  sauted, boiled, stirred and simmered    Start to Finish 30 minutes Preparation 5 minutes Attention 20 minutes  Finishing a minute or less    NOTES : Enough for 1 pound of pasta.  If pencil thin asparagus are  available, they dont need to be halved, but thicker asparagus should be  sliced in half, and very thick pieces need to be quartered. You may add 1/4  cup Parmesan cheese when you toss the sauce with pasta, preferably  linguine, then offer extra Parmesan at the table.  Recipe by: Cooks Illustrated, Mar./Apr. 1995,  Page 11.    Posted to MC-Recipe Digest by "Hobbs, D B                 USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 18, 1998

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Nutrition

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Serving Size: 1 Serving (347g)
Recipe Makes: 2 Servings

Calories: 60
Calories from Fat: 60 (100%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 3.2mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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