Asparagus with Mushrooms
Esparragos con HongosAsparagus is not commonly used in the Mexican kitchen, but with the advent of nueva cocina, asparagus is sometimes used in upscale Mexico City restaurants. Teamed with mushrooms, asparagus makes a beautiful presentation served with Baked Chicken with Serrano Chile Cream Sauce.
Ingredients
Makes 4 servings
- 1 pound fresh asparagus
- ½ teaspoon salt or to taste
- 2 tablespoons olive oil
- ½ large white onion thinly sliced
- ½ pound small white mushrooms quartered
- ½ teaspoon ground cumin
- ⅛ teaspoon crushed red pepper
Instructions
- Preheat oven to 200°.
- Trim the tough ends from the asparagus.
- Bring a large pot of water to a boil.
- Add the asparagus.
- Cook, uncovered, until the asparagus is crisp-tender and still bright green, 6 to 8 minutes.
- Drain and cool under running water to stop the cooking.
- Put on a serving plate and sprinkle with ¼ teaspoon of the salt.
- Keep warm in the oven.
- Heat the oil in a skillet over medium heat.
- Add the onion and cook until softened, about 3 minutes.
- Add the mushrooms, cover and cook, stirring frequently, until they release their juices and are tender, 3 to 4 minutes.
- Add the cumin, red pepper, and remaining ¼ teaspoon of salt, or to taste.
- Remove the asparagus from the oven and spoon the mushrooms and onion on top, leaving the green tips showing.
Notes / Tips / Wine Advice:
Serve hot.
