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Sauteed Scallions, Mushrooms, and Asparagus

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.

Everyday Food, May 2005 http://www.marthastewart.com/319157/sauteed-scallions-mushrooms-and-asparagu
3.76923
Rated
75.3846100(13)13
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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