Asparagus, pea, and mushroom stew with basil
4 Servings
Ingredients
| Quantity | 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 | Servings rice or pasta; steamed | |
Directions
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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