Yield: 4 Servings
|1 pounds||Asparagus spears trimmed|
|2 cups||Sliced frsh mushrooms|
|2 tablespoons||Country-Style Dijon Mustard|
|½ teaspoon||Minced fresh garlic. (if you like garlic add more I do)|
Ok here is my Asapargus Recipe. Its really good, esp. for people that normally don't like it. I used to hate the green stuff but with this I am in heaven. This goes really well with any chicken dish or Italian Dish with pasta..
Time: 25-30 Min Tops
In 10" skillet place asparagus spears add enough water to cover. Bring to a full boil. Cook over med heat until asparguas is crisply tender (5-7 min.) Drain, return to skillet. Add remaining ingreds. pushing asparagus to side just until the butter is melted. Cook over med. heat stirring occasionly until heated through (5-7 min). One thing I do is combine all the ingred. in a small dish while the asparagus is cooking then put it the skillet. Posted to FOODWINE Digest 28 Jun 97 by Jeff Cox <jeffcox@...> on Jun 28, 1997