White Asparagus with Chanterelles
Delight your taste buds with this elegant dish of **White Asparagus with Chanterelles**, a recipe that expertly pairs tender, subtly sweet white asparagus with the earthy richness of chanterelle mushrooms. This sophisticated combination is elevated by a luxurious sauce made with dry white wine, vegetable broth, and a touch of heavy cream, creating a velvety and aromatic finish. Sautéed shallots and garlic infuse the dish with depth, while fresh lemon juice and parsley add a bright, herbaceous touch. Perfect for springtime dining or as an impressive side for special occasions, this recipe is a celebration of seasonal flavors and simple culinary techniques. Ready in under an hour, it’s an ideal choice for those seeking to create a gourmet meal at home.
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Recipe Information
Ingredients
- 500 grams white asparagus
- 250 grams chanterelle mushrooms
- 50 grams unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots
- 2 cloves garlic
- 100 milliliters dry white wine
- 100 milliliters vegetable broth
- 50 milliliters heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Peel the white asparagus, starting just below the tips, and remove the woody ends. Rinse and set aside.
Bring a large pot of salted water to a boil. Add the peeled asparagus and cook for 8–12 minutes, or until tender. Drain and keep warm.
While the asparagus is cooking, clean the chanterelle mushrooms with a damp paper towel to remove any dirt. Trim the ends if necessary.
Finely chop the shallots and garlic.
In a large skillet, heat 1 tablespoon of olive oil and 25 grams of butter over medium heat. Add the shallots and garlic and sauté for 2–3 minutes, or until softened and fragrant.
Increase the heat to medium-high and add the chanterelle mushrooms. Sauté for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. Cook for 2–3 minutes, letting the wine reduce slightly.
Add the vegetable broth, heavy cream, salt, and black pepper. Stir and let the mixture simmer for 5 minutes, or until the sauce thickens slightly.
Add the remaining 25 grams of butter and the lemon juice to the sauce, stirring until the butter is melted and the sauce is smooth.
Place the cooked asparagus on a serving platter and pour the chanterelle mushroom sauce on top.
Garnish with freshly chopped parsley and a sprinkle of additional black pepper if desired. Serve immediately.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 19.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 220 mg | 17% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2780 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
