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When I walked past this asparagus in the supermarket I had to buy two bundles because the spears are so small. That may sound counter intuitive to some but the smaller the spears the more tender they are. Looking for something different to do with asparagus I decided to add sautéed mushrooms. These aren’t just any mushrooms, this is how Julia Child taught me to make mushrooms in her book Mastering The Art of French Cooking. Thinly sliced and browned on both sides, I think this is the closest any food can ever come to tasting like bacon. Asparagus, like most vegetables are delicious with bacon but I wanted to try asparagus with mushrooms.
A Paleo Substitute for Butter?
If you know anything about Julia Child you know that she cooked with lots of butter. Grass fed butter is a staple for some in the paleo world; I definitely eat it like it’s a major food group. If you’re looking for the buttery taste without the milk solids try ghee. Those who do not tolerate dairy at all should use either avocado oil, lard, tallow, or try duck fat to saute their mushrooms. I’ve tried coconut oil but I’m simply not one of those people who can use coconut oil in every dish, especially savory ones. Whichever fat you use my husband and I decided that THIS is the way to eat asparagus. These mushrooms are so good that I have cooked a bunch just to snack on.
- 3 TBSP bacon fat or fat of choice
- 6 cremini mushrooms thinly sliced
- 1/2 tsp salt
- 1/2 cup water
- 1 bunch asparagus trim woody ends
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Melt the fat of your choice in a skillet. Add the thinly sliced mushrooms and 1/4t of salt to the hot oil and cook until browned on both sides.
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Remove the mushrooms and add the asparagus and remaining salt to the pan. Stir the asparagus around so that each spear is coated in fat. Add water to the pan to steam the asparagus and cover with a lid.
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Remove the lid periodically to stir the asparagus. You are aiming for bright green and tender stalks that aren't mushy and complete evaporation of the water added to the pan. When the stalks are bright green there shouldn't be much water remaining. If there is a bit you can remove the lid to let it evaporate if the asparagus is nearly cooked. If the asparagus is completely cooked simply remove it from the pan and don't worry about the water. We don't want to overcook your asparagus.
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Top the asparagus with the cooked mushrooms.
Originally posted on February 27, 2017 @ 23:10
