Pan-seared Asparagus and Mushroom with Balsamic Vinegar
So this is something I learned from Food Channel. It is such a great technique, I feel like I have found a jewel. I intend to keep this technique and next time apply it when I cook other delicious ingredients such as broccoli and fish. You will love this simple and delicious recipe. It is so easy and looks so gorgeously exclusive in presentation.
For serving 2-3 people this mouth-watering side dish, you will need:
1 bundle of asparagus
1 pack of white button mushroom
1 tablespoon of balsamic vinegar
2 teaspoons of soy sauce
1 tablespoons of sauteed garlic in oil
juice of 1/2 lemon
a sprinkle of sugar
ground black pepper
Kraft Parmesan cheese
olive oil
Really. That’s all you need.
First thing you do is take that green babies and rinse them well under running cold water.
Cut them at the part where it changes colors. Use only the top part as the stems are hard and not really suitable for this method of cooking.
Slice up your mushrooms in halves. Yes, the whole pack. The trick here is to slice them in half. I know it’s thick, I know it’s worrying but trust me, it will yield just the perfect bite size. Heat some olive oil on the pan and wait until it is hot. Put in the asparagus and mushrooms and hear them sizzle. Let it sear for one minute before turning it over. DO NOT OVERCOOK THEM. You only need to cook them until they are HALF cooked.
Meanwhile, lay one big sheet of aluminum foil on a deep plate. Deep plate is not a bowl. Deep plate is not a regular shallow plate. It is what it is. Deep plate.
Put in your balsamic vinegar in, followed by the soy sauce. Squeeze in the juice of 1/2 a lemon.
Next, throw in your garlic in oil mixture. This is something I keep in my kitchen. I will mince garlic very finely and then saute them in olive oil until they are crisp and fragrant. Then I will keep it in a jar of olive oil. Next time I want to cook, I can just put in a tablespoon of the Holy Garlic Grail. It works every time.
Sprinkle in some sugar and Parmesan cheese to enhance the flavor. The cheese is the replacement for salt so do not go add in any more salt. Remember, you have the soy sauce too. So it is already salty.
Now put in your half-cooked asparagus and mushrooms inside. You see how my mushrooms looked almost like they are still raw? That’s how half-cooked you want them to be. For the asparagus, you would want them to be a bit more tender before you remove them to the foil.
This is the important step. Carefully fold the foil covering the asparagus and mushrooms. And take another big sheet of foil to wrap it again so the liquid will not seep out. Let it sit for 10 minutes.
After 10 minutes, unwrap the foil package and breathe in the incredible sauce. You will find the mushrooms perfectly tender and the asparagus perfectly crisp and tender. The sauce will soak into each bite and you will wish you have a big juicy piece of steak to accompany the dish.
AWESOMENESS.
Leave Note / Reblog
Food Recipe I Cooked This Myself Asparagus Mushroom Balsamic Vinegar
