This simple recipe, adapted from Bon Appétit, makes a fine side dish (or even a light post-Bikram Yoga dinner). Roasted asparagus shoots are topped with warm chanterelle mushrooms sautéed in wine and fresh herbs. (Read about the health benefits of asparagus after the recipe!)
Roasted Asparagus & Chanterelle Fricassee
1 lb medium asparagus, tough ends trimmed
3 tbs butter
1 large shallot
12 oz fresh chanterelle mushrooms
1/2 cup dry white wine
1 tbs fresh parsley, minced
1 tbs fresh tarragon, minced
Salt and pepper
Preheat oven to 475 F. Arrange asparagus on a rimmed baking sheet. Drizzle olive oil over asparagus and turn to coat. Sprinkle generously with sale and pepper. Roast until just tender, about 10 minutes.
Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté for one minute. Add mushrooms; sauté until they begin to brown, about five minutes. Cover; cook until mushrooms are tender, about three minutes. Add wine; cook uncovered until wine is absorbed, about two minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
Divide asparagus among four plates; top each serving with mushrooms.
Low in calories and high in fibre, asparagus contains so many of the vitamins and nutrients your body needs, you’ll want to eat it every day! Packed with vitamin K (100 grams will give you 63% of your daily requirement), it’s also a leading provider of folate among all vegetables and an excellent source of various health-promoting antioxidants – all the more reason to celebrate asparagus this May!
What are your favourite ways to prepare and eat asparagus? Let us know by leaving a comment below!