Madison Park Asparagus


Photo: flickr user scaredy_kat
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Ingredients

1 1/4 pounds asparagus
1/2 pound mushrooms
3 tablespoons butter
dash of salt and pepper
cup slivered almonds, toasted

Preparation

1
Wash asparagus and drain on paper towels.
2
Cut each spear diagonally into approximately 1 1/2 inch lengths, discarding the end of each stalk. Rinse and gently dry mushrooms, cutting smaller ones in halves and large ones in quarters.
3
Melt butter into a large skillet over medium heat and add asparagus. Increase temperature to medium-high, cover pan, and cook 2 minutes, stirring once or twice.
4
Uncover pan, raise temperature to high and add mushrooms, salt, and pepper.
5
Stir constantly but gently until liquids evaporate, sprinkle with toasted almonds, serve.

Tools

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About

Found in "The Seattle Classic Cookbook" published in 1983 by Madrona Publishers and the Junior League of Seattle, Inc., and found in my kitchen today.

Yield:

8 servings

Added:

Thursday, December 10, 2009 - 2:45am

Creator:

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