This is not so much a recipe as a method. With all of the Organic Local Asparagus available, we have been eating it every which way - so delicious! Wouldn't it be great if fresh Asparagus was available with baby summer squashes? Yumm!
15 fresh Organic Asparagus Spears
5 large carrots, sliced in half, then sliced in half again
4 large crimini mushrooms sliced
1 large shallot, halved then sliced
juice of 1/2 a fresh lemon
splash of white wine
2 Tblsp. Extra Virgin Olive Oil
2 Tblsp. butter
salt and pepper
3 Tblsp. diced Fresh Chives
To a pot of boiling water, add the carrots, and simmer for 2 minutes. With a slotted spoon, remove the carrots to a bowl of ice water to cool. Then add the asparagus spears to the boiling water, and simmer lid on 1 1/2 minutes. Remove, and add to a bowl of ice water to cool. Drain the vegetables, and place onto a platter lined with paper towel to absorb any excess water.
Heat up a frying pan on medium heat with the olive oil and the butter. Once melted, add in the mushroom slices and shallot, sauteing until the mushrooms are golden in color - about 5-7 minutes. Season with salt and pepper.
Add in the carrots, continuing to saute, 2 minutes.
Add in a good splash of white wine, tossing to coat, then add in the asparagus, and gently saute so the tops do not break - for about 3-4 minutes. Taste for seasonings and if needed add more salt and pepper, then squeeze in the juice of 1/2 a fresh lemon, tossing to coat. Sprinkle the diced fresh chives over top of the dish and serve hot with any main dish.