MUSHROOMS AND ASPARAGUS WITH SHERRY VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).
Nutrition Facts : Calories 101 g, Fat 5 g, Fiber 2 g, Protein 4 g
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dayquan fagan
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
AA Akash
[email protected]This dish was a bit too expensive for my budget. I think I would have been better off buying the ingredients separately and making it myself.
Rakshita Rajasekar
[email protected]I found this dish to be a bit bland. I think it would have benefited from some additional seasoning.
Joe Villanueva
[email protected]The asparagus was a bit overcooked for my liking. I would have preferred it if it had been cooked for a shorter amount of time.
Krisztian Gyanti
[email protected]This dish was a bit too oily for my taste. I think I would have preferred it if I had used less olive oil.
Faith Angel
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sherry vinaigrette helped to mellow out the flavor of the mushrooms.
Vicentia Agbah
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the combination of flavors.
Dr-Ahmed
[email protected]This dish is perfect for a spring or summer meal. It's light and refreshing, but still flavorful.
Nomonde Matsaba
[email protected]I wasn't sure about the sherry vinaigrette, but it was actually really good. It added a nice depth of flavor to the dish.
Kim Springer
[email protected]This dish is a great way to use up leftover asparagus. I also added some grilled chicken to make it a complete meal.
Ahsan Kanjan786
[email protected]I love the combination of mushrooms and asparagus in this dish. The sherry vinaigrette is a great way to add a bit of tanginess.
Md Monir Hossain
[email protected]I made this dish for a weeknight meal and it was so easy and quick to make. The flavors were delicious and I will definitely be making it again.
Shamar Goodas
[email protected]This dish was a hit at my dinner party! The asparagus was perfectly tender and the mushrooms were flavorful. The sherry vinaigrette was the perfect finishing touch.