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,” Smith 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 complimented with a lemon butter sauce.
Shiitake mushrooms 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.
1 bunch asparagus (3/4 pound)
½ cup shitake mushrooms
1 tablespoon lemon infused olive oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
5 tablespoons butter
½ cup lemon juice
½ 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 425ºF for 20 minutes.
3. Melt two tablespoons of butter in a sauté 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. After that’ 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.