Have you been loving the new fresh produce on our website? We have!! This weeks recipe has Asparagus & Shiitake Mushrooms from HHM. Asparagus only grows 3 weeks out of the year in Indiana so get it while you can. Some of our lucky customers got the asparagus yesterday. As of right now, we are sold out for the season. BUT the good news is we will have Shiitake Mushrooms all year round. Mushrooms add such great flavor to any dish.
This dish was our main entree but would be better with maybe a protein & this recipe be the side dish. I forgot I was going to make this my recipe of the week and had already started eating when I remembered. Oops! So the picture isn't quite as good.
From HHM: Shiitake Mushrooms-Shamrock Farms. Asparagus-Berry Goods Farm. Spinach-Garcia's Garden. Feta-Caprini Creamery
Stir-Fried Asparagus with Shiitake Mushrooms
Makes 4-6 servings
1 lb asparagus, tough ends snapped off
3 tablespoons canola or grapeseed oil
1 clove garlic, minced
1 tablespoon peeled and grated fresh ginger
6 oz shiitake mushrooms, stems removed, caps brushed clean and thinly sliced
1/4 cup dry white wine or sake
1/4 cup low-sodium chicken broth
11/ 2 tablespoons low-sodium soy sauce
2 teaspoons sesame seeds
Step 1: Cut the asparagus on the diagonal into 2-inch pieces.
Step 2: In a large frying pan, heat the oil over high heat. Add the garlic and ginger and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the mushrooms and cook, stirring often, until they begin to brown, about 2 minutes. Add the asparagus and cook, stirring constantly, until bright green and tender-crisp, about 3 minutes.
Step 3: Stir in the wine, broth, and soy sauce and cook until the liquid is reduced to a sauce-like consistency and all the vegetables are tender, 2–3 minutes longer. Stir in the sesame seeds, transfer to a warmed serving dish, and serve right away.
Recipe courtesy of The Superfoods Cookbook.