Wednesday, June 23, 2010

asparagus time

I want to eat as much asparagus as I can while they're in season, and I love them with mushrooms. And I'm still trying to use up the Pixies.

Saute chopped onions in olive oil and remove from pan. 
Saute mushrooms in the oil until they smell rich and earthy.
Add the onions back.
Add asparagus, cut into 2" chunks, and sliced red bell peppers. 
Season with salt and black pepper.
Cook until the asparagus is the consistency you like. I like a bit of crunch.
Drizzle with pomegranate molasses. 
Top with slices of peeled Pixie tangerines.

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