Garlicky Asparagus with Mushrooms

Garlicky asparagus with mushrooms

This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Serves: 6 or more

  • 8 ounces asparagus
  • 8 ounces mushrooms (cremini or baby bella with a
    smaller amount of shiitake is a nice combination)
  • 2 tablespoons extra-virgin olive oil 
  • 6 to 8 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup dry red wine or sherry
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1/2 teaspoon paprika, preferably smoked Spanish paprika, or more, to taste
  • Dried hot red pepper flakes to taste, optional
  • Salt and freshly ground pepper to taste
  • 1/4 cup minced fresh parsley

Trim about an inch from the bottom of the asparagus stalks. Unless they’re nice and slender, peel the bottom halves with a vegetable peeler.

Clean the mushrooms, then stem and quarter them.

Heat the oil in a medium skillet. Add the garlic and sauté over low heat until golden. Add the mushrooms and asparagus, raise over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the wine, lemon juice, dried chile and paprika. Cook for about 3 minutes longer, or just until the asparagus is tender-crisp and the mushrooms have softened.

Remove from the heat. Season with salt and pepper. Transfer to a serving platter, and sprinkle with the parsley. This is good served warm or at room temperature.

Nutrition Information:
Per serving: 68.7 calories; 4.8g fat; 3.4mg sodium; 114.4mg potassium; 5.1g carbs; 1.9g fiber; 0.6g sugar; 2.4g protein

Garlicky asparagus with mushrooms appetizer

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