Stir-Fried Mushrooms and Asparagus
Time: 30 mins | Difficulty: 1/5 | Recommendation: Weekday lunch or dinner
This recipe is inspired by a New York Times Cooking recipe that I love to make during asparagus season, turmeric black-pepper chicken with asparagus. The New York Times recipe is one that highlights how well the crunchy, springy greenness of asparagus pairs with earthier flavors like turmeric, pepper, or honey. Mushrooms take the place of the chicken here, and I added lemon juice and a splash of wine to add some extra layers of brightness. This recipe celebrates spring with the asparagus, but also with the ramp whites—if we’re past ramp season, or getting to the end when many markets only sell the greens (to be more sustainable), I recommend using shallots! I’d also recommend using a fun mushroom like a maitake here, but a simple, meaty one like shiitake will also do well. Pair this with rice, noodles, or yogurt!
Ingredients:
Maitake mushrooms
4-5 spears of asparagus
A handful of ramp bulbs
Rosé wine
Lemon juice
Butter
Spices: salt, pepper, ginger powder, coriander powder
Method:
Rip apart the maitake mushrooms, into bite-sized pieces that still keep some of the meaty root part. Chop the asparagus into half-inch bits, on a sharp diagonal. Chop the ramp bulbs.
Add a big pat of butter to a warm pan. Add in the mushrooms, and toss to coat with the butter, then let them sit, unmoving, to really take in the heat. Once the first side has browned, flip the mushrooms to the other side. Press down on them occasionally so they release their moisture.
Once the mushrooms are nicely browned, add in the asparagus, and more butter if you think you need it. Toss it all around and let the asparagus heat up, then add in the ramp bulbs.
Once everything has gotten lightly browned in the pan, add a splash of rosé and some lemon juice. Toss everything to combine.
Add in the salt, pepper, and spices, and continue stirring.
Serve alongside rice, noodles, or yogurt!