A simple stir fry, paired with mushrooms, another champion of the Mid -Atlantic. We are in the very heart of the mushroom capital of the USA. Is that the reason the French call them "Champignon"?! :-))
1 bunch asparagus, washed and drained1 Tbsp butter and 1 Tbsp olive oil
12 oz fresh mushrooms, thickly sliced
1/4 cup sherry
1 Tbsp olive oil
1 pint grape tomatoes, rinsed and drained
2 Tbsp pumpkin seeds
Snap the asparagus spears as close to the bottom as they naturally snap. Discard ends and slice stems at a bias, about 1/2-inch long. Reserve about 2 inches of the tip and set aside.
Heat the oil and the butter in a large skillet until just smoking. Add the mushrooms and cook through until they release what water they will, and begin to brown up a bit. This should take about 10 minutes or so.
Meanwhile, add the asparagus tips to a small microwave-friendly bowl with a tablespoon water and a dash of salt. microwave for 30 seconds, stir and then zap another 30 seconds. Set aside.
Add the sherry to the mushrooms when they are well browned, and cook with stirring, until the sherry is evaporated. Remove the mushrooms to a bowl.
In the same skillet, add the next tablespoon of olive oil and bring almost to smoking. Add the cherry tomatoes and the sliced asparagus. Cook over high heat, stirring fairly often, for about 3-5 minutes, until the tomatoes begin to blister and the asparagus in just crisp-tender. Salt and pepper to taste.
Fold the mushrooms into the asparagus and tip into a serving bowl. Top with the drained asparagus spas, decoratively, and sprinkle with pumpkin seeds.
Serves 4 as a side dish.
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