Combining three of Ludwig’s favorite foods – asparagus, mushrooms, and nuts. Wait, no, four of his favorite things – butter. Who doesn’t like butter? I swear, if anyone uses margarine for this better have a note from their doctor or else Herr van Food will find you and roll over your feet with his 400-pound wheelchair.
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Highlights: : Asparagus, Fast, Mushrooms, Nuts
Simple ingredients but huge taste.
Estimated Cost: $10
Difficulty: Moderate
Suggested Beverage: Bordeaux Blanc, Pinot Noir
Equipment and Supplies
- 4-quart saucepan
Ingredients
- 1 pound asparagus, chopped to bite size
- 2 cups wild mushrooms, suggest black trumpets, porcini, lobster or maitake, coarsely chopped
- 4 tablespoons unsalted butter, divided
- 2 teaspoons Worcestershire sauce
- ¼ cup chopped hazelnuts
- 2 teaspoons fresh lemon juice
- salt and pepper
Method
- Blanch asparagus in boiling, salted water for 4-5 minutes. Drain asparagus and add to the serving bowl.1 pound asparagus
- Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-high heat. Sauté mushrooms until they release their liquids. Pour all into a serving dish.2 cups wild mushrooms, 4 tablespoons unsalted butter
- Add remaining butter and heat until brown in color, swirling frequently so the solids do not burn.4 tablespoons unsalted butter
- Remove from heat, stir in Worcestershire sauce and lemon juice and pour over vegetables. Toss vegetables to coat and mix.2 teaspoons fresh lemon juice, 2 teaspoons Worcestershire sauce
- Return sauté pan to heat, add hazelnuts and toast just until fragrant, 1 minute, and spread over the vegetables. Season with salt and pepper and serve.¼ cup chopped hazelnuts, salt and pepper
Private Notes
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