White Asparagus with Mushrooms in Brown Butter
Delight in the elegance of springtime with this recipe for **White Asparagus with Mushrooms in Brown Butter**—a dish that’s both sophisticated and irresistibly simple to prepare. Tender white asparagus is blanched to perfection, highlighting its delicate flavor, while earthy cremini mushrooms are sautéed in rich, nutty brown butter infused with garlic and fresh thyme. A splash of zesty lemon juice brightens the dish, and a sprinkle of parsley offers a fresh finishing touch. This flavorful side dish or light main course comes together in just 35 minutes, making it perfect for any occasion. Whether you're impressing dinner guests or treating yourself, this recipe showcases the best of seasonal produce with a touch of indulgence. Keywords: white asparagus recipe, mushrooms in brown butter, easy gourmet side dish, spring vegetable recipes.
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Recipe Information
Ingredients
- 500 g white asparagus
- 200 g cremini mushrooms
- 100 g unsalted butter
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp flat-leaf parsley (optional)
Instructions
Peel the white asparagus using a vegetable peeler. Start just below the tips and work your way down toward the ends. Trim off the woody ends, about 2-3 cm from the bottom.
Bring a large pot of salted water to a boil. Blanch the asparagus for 5-6 minutes, or until tender but still crisp. Remove immediately and transfer to an ice bath to stop the cooking process. Once cooled, pat the asparagus dry with a clean kitchen towel.
Clean the cremini mushrooms by gently brushing away any dirt. Slice them thinly.
Melt the butter in a large skillet over medium heat. Allow it to cook until it begins to brown and has a nutty aroma, about 3-5 minutes. Stir occasionally to prevent burning.
Add the olive oil to the browned butter, followed by the thyme sprigs and minced garlic. Cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Sauté them for 5-7 minutes, or until they become golden and tender. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Carefully add the blanched white asparagus to the skillet, stirring gently to coat them in the brown butter and mushroom mixture. Cook for another 2-3 minutes until heated through.
Drizzle the lemon juice over the dish and adjust the seasoning with the remaining salt and pepper, if necessary.
Remove the thyme sprigs before serving. Garnish with freshly chopped parsley, if desired.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1843 mg | 39% | |
*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.
