Poached Asparagus with Sautéed Mushrooms and Mixed Pepper Relish

  • Category

  • Ingredients

    3 oz. Green Giant Fresh Asparagus
    1 Tbsp + 1 tsp kosher salt
    8-10 mixed mini peppers
    1 Tbsp + 1 tsp olive oil
    1 Tbsp lemon juice
    1 cup Green Giant Fresh Cremini Mushrooms
    1 tsp crushed black pepper
    2 springs Green Giant Fresh Thyme
    2 tsp chopped Green Giant Fresh Chives

  • Directions

    1. Heat 3 cups water and 1 Tbsp kosher salt. Meanwhile, trim the ends of the asparagus about 1 inch from the bottom
    2. When the water comes to a boil, drop the asparagus and  turn off the heat; let asparagus blanch for about 1 minute
    3. Strain and cool asparagus under cold running water and place on paper towels to dry
    4. Wash the peppers, core out the seeds and chop into fine cubes. Add 1 tsp olive oil, lemon juice.
    5. Heat pan with 1 Tbsp olive oil. When hot, add mushrooms, black pepper and thyme. Stir-fry about 3 minutes or until crisp-tender. Reduce heat and add salt to taste
    6. Arrange asparagus on plate or platter, add mushrooms and top off with mixed peppers and chopped chives

  • Nutrition Facts

    

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