The health and beauty of your body will be greatly improved with this healthy recipe!
2 Tablespoons Butter
8 Oz. Shiitake or Regular Mushrooms – sliced (stems
1 Large Onion – chopped
2 Lb. Asparagus – trimmed, roasted or grilled, and cut into pieces (1/2 the tips reserved)
Note: Roasting or Grilling asparagus is recommended (see below)
2 ½ Cups Chicken Stock
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
- Melt 1 tablespoon of the butter in medium saucepan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until golden brown (about 6- minutes). Remove from pan.
- Heat remaining 1 tablespoon of butter in same saucepan. Add onion and cook, stirring occasionally, until brown and caramelized (about 12 minutes).
- Puree onion, asparagus (except reserved tips), chicken stock and salt in food processor.
- Return to pot with mushrooms and pepper. Bring to a boil. Season with salt and freshly ground pepper to taste. Garnish with reserved asparagus tips.
Makes 4 servings. Per serving: 127 calories, 6g fat, 4g fiber, 8g protein, 13g carbohydrates, 612mg sodium.
4 Ways to Cook Asparagus
Grill – for a smoky taste. Toss asparagus in a bowl with oil, salt, and pepper. Cook on grill, turning once with tongs, until brown in spots (about 5 minutes).
Microwave – for an instant side dish. Cook asparagus spears on high in a microwave-safe dish covered with plastic wrap until just tender (5-10 minutes).
Roast – for a sweet, caramelized flavor. Toss asparagus with oil, salt, and pepper on a baking sheet. Put in 450°F oven until browned (about 15 minutes).
Steam – for low calories. Bring half an inch of salted water to a boil in a large pan. Simmer asparagus in a single layer, covered, until tender (about 5 minutes).