Asparagus And Mushrooms In Lemon Thyme Butter Recipes

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MUSHROOM ASPARAGUS GALETTES



Mushroom Asparagus Galettes image

Provided by Food Network

Time 3h25m

Yield 6 galettes

Number Of Ingredients 19

8 ounces all-purpose flour, plus more for dusting
3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt

Steps:

  • For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
  • Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
  • Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
  • Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

ASPARAGUS WITH LEMON AND BUTTER



Asparagus with Lemon and Butter image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Lemon     Asparagus     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 5

4 pounds medium to large asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER



White Asparagus With Mushrooms in Brown Butter image

White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!

Provided by NcMysteryShopper

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

25 white asparagus, trimmed and peeled
salt and sugar, for boiling
3 tablespoons unsalted butter
1/2 lb mushroom, chopped
3 shallots, thinly sliced and separated into rings
1 teaspoon fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves

Steps:

  • Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
  • Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

Nutrition Facts : Calories 121, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 8.4, Carbohydrate 8.6, Fiber 2.7, Sugar 3.1, Protein 4.5

LEMON GARLIC MUSHROOMS



Lemon Garlic Mushrooms image

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

Steps:

  • For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS



Best Ever Roasted Asparagus with Mushrooms image

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb asparagus, fibrous ends cut off
6 ounces portabella mushrooms, quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • Preheat oven to 375°F.
  • Place prepared asparagus spears and mushrooms in a shallow roasting dish.
  • Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
  • Roast for 25-30 minutes or until asparagus is crisp-tender.

ASPARAGUS-MUSHROOM SAUTé WITH CREAM



Asparagus-Mushroom Sauté with Cream image

This combination of oyster mushrooms and asparagus hits the spring vegetable sweet spot. Raleigh, NC chef Ashley Christensen adds cream and finishes with porcini butter, a flavorful compound butter you should make in advance. It's an optional addition, but its earthy punch makes this dish a knockout.

Provided by Ashley Christensen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 ounce dried porcini mushrooms
2 sticks unsalted butter, room temperature, make ahead of time; see step 2 for cooking instructions
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 pound oyster mushrooms, torn into bite-sized pieces
Sea salt
2 tablespoons minced shallots, about 1 medium shallot
2 sprigs thyme
1 pound asparagus, ends trimmed, cut into 1-inch pieces
1/2 cup amontillado sherry (or white wine), preferably Lustau brand
1/3 cup heavy cream
1 tablespoon unsalted butter, cold, (use 2 tablespoons if not using porcini butter)
1 tablespoon porcini butter, cold (optional)
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
  • Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS



Asparagus, Mushroom and Cheese Omelet With Herbs image

Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

Steps:

  • Heat medium skillet over medium-high heat for a minute or two, until hot.
  • Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
  • In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
  • When butter is melted and sizzling, pour the egg mixture all at once into the pan.
  • Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
  • Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
  • Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
  • Off the heat, and use a wide spatula to carefully fold omelet in half.
  • Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
  • Garnish with a sprig of thyme.

HONEY-LEMON ASPARAGUS



Honey-Lemon Asparagus image

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
1/4 cup honey
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
Additional sea salt, optional

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS WITH LEMON BUTTER



Asparagus with Lemon Butter image

When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

Coarse salt and ground pepper
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

Steps:

  • Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
  • Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
  • Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g

LEMONY FRESH ASPARAGUS WITH THYME



Lemony Fresh Asparagus With Thyme image

It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
  • Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Serve hot, cold, or at room temperature.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT



Roasted Asparagus and Mushrooms with Chile-Lemon Salt image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings, plus additional chile-lemon salt

Number Of Ingredients 6

1 pound cremini (baby bella) mushrooms, halved or quartered if large
1 bunch asparagus, trimmed and cut into 1-inch lengths
3 tablespoons extra-virgin olive oil
2 dried arbol chiles, stemmed
1 tablespoon kosher salt
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
  • Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
  • Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

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