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Sauteed Scallions, Mushrooms, and Asparagus


Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2005


  • 1 pound fresh shiitake mushrooms, stemmed
  • 1 tablespoon vegetable oil
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and sliced diagonally into 2-inch pieces
  • 2 bunches (3 to 4 cups) scallions, sliced diagonally into 2-inch pieces
  • 1 teaspoon white-wine vinegar


  1. Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.

  2. Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.

  3. To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.

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