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Asparagus and Shiitake Sauté

Asparagus and Shiitake Sauté

Servings

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Ingredients

  • Scallions, chopped

  • Garlic, chopped

  • Ginger, peeled, chopped

  • Shiitake caps

  • Asparagus, chopped into 1-inch pieces

  • Chiles, sliced

  • Oyster sauce

Recipe Preparation

  • Sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Add shiitake caps, 1-inch pieces raw asparagus, and sliced chiles and sauté until tender. Toss with oyster sauce; cook about 1 minute more.

Reviews Section


You may have noticed I have a number of asparagus recipes here on the blog. I certainly do love the vegetable. While my daughters favorite is simple roasted or baked asparagus, I am pretty keen on sautéing asparagus. This way of cooking asparagus is quick and leftovers are easily added to other dishes.

Prepping Asparagus and Mushrooms

This asparagus sauté is quite simple to prepare. Diagonally sliced or hand snapped asparagus spears are sauteed with sliced fresh mushrooms in olive oil. White button mushrooms or baby bella (crimini) mushrooms work great in the recipe. Garlic, a little thyme, sea salt and pepper are all that is needed for seasoning.

Sauteing Asparagus and Mushrooms

  1. Put oil in pan over medium high heat. Once hot, add the asparagus pieces, garlic , thyme and sea salt.
  2. After a few minutes stirring the asparagus, toss in the mushrooms.
  3. Continue to cook , stirring until the asparagus is tender crisp and the mushrooms are cooked through.
  4. Season to taste with sea salt and ground black pepper.
  5. Serve as is or top with shaved parmesan or a squeeze of fresh lemon.

Keto Side Dish

I love this as a keto side dish, at just 3 net carbs, it is relatively low on the glycemic index. Asparagus is also terrific for detoxifying your system. Including foods like this, or my braised broccoli rabe recipe in your keto diet plan will help you avoid the keto flu. It is also a great side dish to pair with a simple cauliflower rice.

Of course, the easy sautéed asparagus recipe will fit in equally as well in diets such as Weight Watchers or the Mediterranean diet.


Recipe: Asparagus, Tomato and Shiitake Mushroom Quiche

Quiche, an egg-based savory tart, originated in the Alsace-Lorraine region of France. This light dinner entrée goes well with a simple green salad. At various times of year, we change the vegetables to baby artichokes, broccoli, cauliflower, squash or fennel. Many mushrooms do well in quiche, as do oysters or even truffles for a real splurge. The whole-wheat pie crust is healthier than the typical pie crust, laden with saturated fats, and takes only a few minutes to mix and roll out. Enjoy!

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Ingredients

Whole-wheat pie crust

¾ cup unbleached all-purpose flour, plus more for dusting
½ cup whole wheat pastry flour
1/8 teaspoon salt
5 tablespoons trans-fat-free vegetable shortening

Quiche filling

1 whole-wheat pie crust
Vegetable oil cooking spray
2 shallots, halved and thinly sliced
½ pound asparagus, tough ends discarded, sliced into 1-inch pieces
½ pound shiitake mushrooms, stems discarded, thinly sliced
1 cup skim milk
1/3 cup egg substitute
½ cup reduced-fat Swiss cheese
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
1 large tomato, seeded and diced
1/8 teaspoon kosher salt (optional)
Freshly ground pepper

Preparation

Whole-wheat pie crust

  1. Preheat oven to 425oF.
  2. In a mixing bowl, combine white and whole wheat flours with salt. Add shortening and with pastry blender, cut fat into the flour. Or quickly use fingers to break up shortening and form a coarse meal. Sprinkle with ice water, 1 tablespoon at a time (up to 5 or 6 tablespoons). Mix with fork until moist dough forms.
  3. Roll dough into a 1/8-inch-thick round on floured piece of wax paper or pastry cloth. Roll it onto a rolling pin and then unroll it onto the pie pan. Cut off excess, leaving an inch to fold under. Crimp edge with the tines of a fork. Freeze for 10 minutes before baking.

Quiche filling

  1. Coat non-stick skillet with cooking spray. Preheat over medium heat and add shallots. Sauté, stirring, for 3 minutes, then add asparagus and mushrooms. Cook over medium-to-low heat for about 8 minutes.
  2. Place vegetables in the unbaked crust.
  3. In a small bowl, whisk together the milk and egg substitute. Pour mixture over vegetables. Sprinkle with cheese, thyme, and oregano. Press gently with back of a spoon to incorporate into egg mixture. Top with the tomato, salt (if using) and pepper. Bake for 25 to 30 minutes, until set. Remove from oven and allow to sit for 5 minutes. Serve immediately.

Nutritional information

Makes 6 servings
Serving size: one slice

Calories: 280
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 5 mg
Sodium: 140 mg
Potassium: 470 mg
Total carbohydrate: 35 g
Dietary fiber: 4 g
Protein: 12 g

From “Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook”

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Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.

Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots sauté 1 minute. Add shiitake mushrooms sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture simmer until asparagus turns bright green, about 2 minutes. Add remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.


Recipe Summary

  • 1 pound fresh shiitake mushrooms, stemmed
  • 1 tablespoon vegetable oil
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and sliced diagonally into 2-inch pieces
  • 2 bunches (3 to 4 cups) scallions, sliced diagonally into 2-inch pieces
  • 1 teaspoon white-wine vinegar

Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms cook, tossing often, until browned, about 10 minutes.

Meanwhile, bring 3 cups salted water to a boil in a small saucepan add asparagus. Cook until crisp-tender, 3 to 5 minutes drain.

To mushrooms, add asparagus and scallions season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar serve immediately.


Asparagus Season

When asparagus season arrives, I turn into an asparagus hoarder. It seems just as it arrives in stores, it’s gone almost as quick as pomegranate, fava beans or cherries. I feel a sense of urgency to make the most of this seasonal super star.

I used to not know what to do with fresh asparagus. But after shifting to a vegetarian lifestyle over 15 years ago, I’ve learned so many ways this lanky vegetable can be enjoyed: roasted, shaved, blanched, grilled, puréed or stir fried! What’s your favorite way?

Since asparagus pairs deliciously with Asian flavors, I thought it was time to share a spring vermicelli bowl.


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My kids love asparagus, so I make sure to cook these often and in the easiest possible way whenever I can. This quick sautéed asparagus and mushrooms is a practical and super-easy recipe.


Recipe: Pasta With Asparagus and Shiitakes

Note: Whole-wheat angel hair pasta cooks in 4 minutes, so it won’t slow down the cook. Vegans can use their favorite Parmesan alternative. From Robin Asbell.

• 8 oz. whole-wheat angel hair pasta

• 6 tbsp. extra-virgin olive oil

• 4 oz. shiitake mushrooms, slivered, stems removed

• 1 bunch (about 1 lb.) asparagus, tips and stems separated

• 1/2 c. fresh parsley, chopped

• 1/2 c. shredded Parmesan cheese, optional, plus more for serving

Put on a pot of water to boil for cooking the pasta. Add a tablespoon or so of coarse salt to the boiling water. Cook the pasta according to package directions, about 4 minutes, and drain well.

In a large sauté pan, heat the olive oil over medium-high heat. When hot, add the shiitake mushrooms and stir frequently until shrunken and browned, about 3 minutes. Add the chopped asparagus stems and stir for a minute. Add the garlic and lemon zest and stir, then add the asparagus tips, peas and 1/2 teaspoon salt. Stir for a minute or two, just to soften the asparagus tips slightly.

Add the cooked pasta, parsley and shredded Parmesan cheese (if using). Use tongs to toss and stir the mixture in the pan, melting the cheese and coating the pasta with sauce.


Asparagus and Shiitake Risotto

Asparagus is a member of the lily family and is related to onions, leeks and garlic. First cultivated in Greece about 2,500 years ago, it is the premier vegetable of spring. Grown for its slender, immature stalk, this perennial plant multiplies through its root system and will grow for many years in climates where the soil freezes.

Asparagus can be grown from seed or 1-year old roots called crowns. Crowns develop faster than seed-grown plants and can be harvested much sooner. Plant crowns in full sun 15" deep, space 18" apart, and fan the roots in all directions. Fill the trench halfway with the removed soil when foliage peeks above the soil, fill in the trench completely.

The amount of asparagus to grow depends on how much you love asparagus and how much room you have available. Don’t harvest any during its first year during the second year, harvest sparingly for 1 to 2 weeks before mid-June. A mature crop is 5 years old and may be harvested for about 10 weeks.

Asparagus and Shiitake Risotto

5 cups chicken broth
(40 fl ounces)

1 pound thin to medium asparagus, trimmed and cut into 1/4-inch slices, leaving tips 1 1/2 inches long

1/2 stick (1/4 cup) unsalted butter

3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch slices

1 small onion, finely chopped

1 1/2 cups Arborio rice
(12 ounces)

2 ounces finely grated Parmigiano Reggiano cheese (1 cup)

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and looks creamy, 18 to 20 minutes.

Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.


Hanger Steak, Asparagus, Peas, Shiitake, Pasta, Pan Sauce

Preheat a water bath to 55˚C (131˚F). Put the steak in a ziplock or vacuum seal bag, remove as much air as possible, seal, and drop the bag into the water bath. [If you needed me to tell you to seal the bag, you have bigger problems to worry about.] Cook for an hour. It’s fine if it goes over and hour. It could be 2 hours for all I care… That’s one of the benefits of cooking in a water bath!

Remove the steak from the bag and reserve the juices and the steak separately. I swear to the gods I will find you and slap you if you discard the juices from that bag.

Bring a large sauté pan full of salted water to a boil. Taste the water BEFORE YOU ADD ANY INGREDIENTS. It should taste like the ocean. Don’t know what the ocean tastes like? It’s salty. Add the mushrooms and cook for 5 minutes. [You could also just pour a little boiling water into a bowl to rehydrate the mushrooms, but this way is simpler, less cleanup, and it flavors the pasta water! [Yay for lazy!] Remove and reserve the mushrooms.

Sprinkle kosher salt on every side of the steak. Heat 10g of olive oil (

1 tablespoon) in a large frying pan over high heat. Just as the oil starts smoking, add the meat and sear for about a minute on each side. High heat ensures maximum flavor from browning. We’ve already cooked the steak, but it looks absolutely terrible (see attached scatological mise en place photo) and needs some flavor.

Reserve steak to a warm area near the stove.

Reduce heat to medium. Deglaze the pan with the reserved juices from the steak. If you forgot to do that, you can use a few tablespoons of water and shame. Deglaze just means “add liquid to a hot pan so we can scrape the brown stuff (fond) off the bottom, which means more flavor in our sauce and easier cleanup.” [You can see why, for the sake of brevity, I prefer deglaze.] Add the reserved mushrooms. Don’t touch them. Do NOT fucking touch them. Just let them brown. They’re like children, the more hands off you are the tastier they get. [I don’t have kids.]

Add pasta to the water and cook for a minute less than the al dente recommendation on the package. About 5 minutes before the pasta finishes, toss the veggies in with the mushrooms.

Add pasta to the mushrooms and veggies (I just use tongs to grab and dump) and mix.