There is nothing better than a healthy and quick side dish, to accompany a great meal. Stephanie Smith, a talented cook and former caterer, prepares a flavorful asparagus and shiitake mushroom side dish, with lemon sauce.
“Asparagus are a wonderful spring vegetable,” the Rockport resident explains. It is a vegetable that can really be paired well with any meat. When picking out asparagus, the larger the diameter, the better the quality. In this recipe, the asparagus is roasted and served with shiitake mushrooms and complemented with a lemon butter sauce.
Shiitake or Japanese mushrooms are one of the most commonly cultivated mushrooms. They are said to boost the body’s immune system and its extracts are used in herbal remedies.
In Smith’s recipe, the lemon butter sauce is made in the same skillet as the mushrooms were cooked in. By adding butter and fresh lemon juice to the pan, you deglaze the pan, which lifts the brown mushroom bits off the skillet and into your sauce. This is where the added flavor lies.
With just a few ingredients and a little time, you will have a perfect side dish to serve at your next dinner party or for a weekday dinner.
Roasted Asparagus with Mushrooms and Lemon Butter Sauce
1 bunch asparagus (3/4 pound)
1/2 cup shiitake mushrooms
1 tablespoon lemon infused olive oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
5 tablespoons butter
1/2 cup lemon juice
1/2 teaspoon Dijon mustard
1. In a glass baking dish, drizzle olive oil over the asparagus, and sprinkle with sea salt.
2. Preheat the oven. Bake the asparagus at 425º F for 20 minutes.
3. Melt 2 tablespoons of butter in a saute pan before adding the mushrooms.
4. After adding the mushrooms, add sea salt and pepper, and brown the mushrooms.
5. Set the mushrooms aside, and add the remaining butter to the pan. Once the butter is melted, add lemon juice and Dijon mustard. Allow the sauce to bubble and let the flavors meld together.
6. Plate the asparagus and sprinkle the mushrooms on top. Once plated, drizzle the lemon butter sauce over the dish and serve.
Recipe courtesy of Stephanie Smith, Changing Tides Gifts, 2013.