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Asparagus and Mushroom Sauce with Caramelized Shallots

By America's Test Kitchen

Published on September 13, 2011

Time

40 minutes

Yield

Serves 4 to 6 (Makes enough for 1 lb of pasta)

Asparagus and Mushroom Sauce with Caramelized Shallots

Ingredients

1 pound medium asparagus spears, tough ends snapped off; spears halved lengthwise, then cut diagonally into 1-inch pieces¼ cup olive oil 4 large shallots, thinly sliced½ pound cremini mushrooms (or button mushrooms), brushed clean and thinly sliced1 teaspoon table salt ½ teaspoon black pepper

Before You Begin

If pencil-thin asparagus are available, they don't need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered. You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table.

Instructions

  1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes. Remove asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.
  2. Heat oil in large skillet over medium heat. Add shallots; sauté, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes. Add mushrooms, increase heat to medium-high, and sauté until they soften and release their juices, about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
  3. Add asparagus and reserved cooking liquid. Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer. Adjust seasonings. Toss with pasta and serve.
Asparagus and Mushroom Sauce with Caramelized Shallots

Asparagus and Mushroom Sauce with Caramelized Shallots

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By America's Test Kitchen
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Time

40 minutes

Yield

Serves 4 to 6 (Makes enough for 1 lb of pasta)

Ingredients

Ingredients

Ingredients

Before You Begin

If pencil-thin asparagus are available, they don't need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered. You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table.

Instructions

  1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes. Remove asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.
  2. Heat oil in large skillet over medium heat. Add shallots; sauté, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes. Add mushrooms, increase heat to medium-high, and sauté until they soften and release their juices, about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
  3. Add asparagus and reserved cooking liquid. Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer. Adjust seasonings. Toss with pasta and serve.

Appears In

Magazine

March / April 1995

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