Thursday, February 12, 2015

Garlic Asparagus Mushrooms


1 pound of mushrooms, sliced or quartered
1 pound asparagus, bottom two inches cut off
1 bunch scallions chopped large
5 cloves garlic, chopped
a small bunch chives, cut one inch long
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil


Fill a large pot of water for blanching and bring to a boil. Add salt and while you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat. Add the mushrooms to the hot pan and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped. Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar and scallions.

Toss and let cool. Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl. Dunk the capers in the blanching water for ten seconds. Remove from water, then chop and add to the mushroom bowl. Finally add your fresh chives. Season with salt and pepper. Enjoy!

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