Asparagus, pea, and mushroom stew with basil

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Butter
1 large Onion; sliced thin
1 medium Clove garlic; minced
2 pounds Asparagus; trimmed and cut diagonally into 1-inch pieces
½ pounds Mushrooms; sliced thin
3 tablespoons Lemon juice; from 1 lemon
1 cup Chicken stock or canned chicken broth
2 tablespoons Minced fresh basil
2 cups Frozen sweet peas; thawed
½ teaspoon Salt
¼ teaspoon Ground black pepper
4 \N Servings rice or pasta; steamed

Heat oil and 1 tbl. butter in a large skillet. Add onions and garlic; saute until the onions soften, about 5 minutes. Add next 4 ingredients plus 1 tablespoon basil; bring to boil and simmer until asparagus are almost tender and liquid reduces to ½ cup, about 7 minutes.

Add peas; simmer until heated through, about 2 minutes. Stir in remaining basil and butter. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Serve immediately.

Recipe by Mangia!

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