Asparagus And Mushrooms With Fresh Coriander

By Bryan Miller and Pierre Franey

Total Time
15 minutes
Rating
4(33)
Comments
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Featured in: FOOD; Whetting the Appetite

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Ingredients

Yield:Four to six servings
  • 1pound fresh asparagus spears, trimmed of woody sections and scraped
  • 2tablespoons olive oil
  • ½pound sliced mushrooms (about 2 cups)
  • 2tablespoons chopped shallots
  • ½teaspoon salt
  • Freshly ground black pepper to taste
  • 4tablespoons chopped fresh coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

63 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 197 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the asparagus spears on the diagonal into one-inch pieces.

  2. Step 2

    Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.

Ratings

4 out of 5
33 user ratings
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Comments

Mary Ann Zimmer

Shiitake mushrooms are excellent in this dish,

Adriana van Breda

Good quick way to cook asparagus. Did not have fresh coriander ( Covid pandemic quarantine) so I used ground. Needed a bit more, so I will try when I have fresh in the future...or a little sesame oil maybe?

I Love to Cook

Actually, I made this as recommended but with just a little coriander. But after sautéing the mushrooms, asparagus and shallots, I added chicken stock and simmered for 20 minutes after a quick boil. I added salt and pepper and then, in batches, put it into my Vitamin blender so that it was smooth but a little chunky. I added 1/3 c half and half and seasoned to taste. Made a delicious soup!

Trefoiles

I have been making this since it appeared in the paper many years ago. Sometimes I don’t have the shallots so put in green onions or neither and it is still great.

Nathan D.

I'm going to let it cool and throw it into a salad.

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