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.
- 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)
- ¼ cup dry red wine or sherry
- Juice of ½ lemon (about 2 tablespoons)
- ½ 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
- ¼ 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.
Per serving: 68.7 calories; 4.8g fat; 5.1g carbs; 1.9g fiber; 2.4g protein; 3.4mg sodium