2 quarts water
12 ounces green asparagus, trimmed
2 teaspoons unsalted butter or extra-virgin olive oil
1 shallot, thinly sliced
2 cups fresh mushrooms, halved lengthwise (about 8 oz.)
¼ teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
¼ teaspoon freshly ground
Blanching the asparagus first helps set its color and texture. Bring 2 quarts water to a boil in a large saucepan. Peel bottom 2 inches of asparagus. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water, drain well. Cut asparagus diagonally into 1½-inch pieces.
Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add mushrooms and 1/8th teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned.
Add asparagus, remaining 1/8th teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated. Serve immediately.
Yield: About 2 1-cup servings
Nutritional Facts per 1-cup serving: 115 calories, 6g Total fat (1g saturated, 3g mono, 1g poly), 12g carbohydrate, 4g dietary fiber, 200mg sodium, 6g protein