Asparagus Tips with Roasted Shallots and Mushrooms

By commercecook

Ingredients

• Large whole shallots
• Button mushrooms
• Olive oil
• Salt, pepper
• Asparagus

Preparation

Step 1

For asparagus:
Rinse. Cut stems about 2 inches below the top.
Peel the stems from the tip down.
Boil the asparagus in a frying pan filled with water to cover.
Boil about 2 minutes or until crisp tender.
Plunge into ice water bath.
Drain and set aside.
Can be done the day before and reheated in the microwave before serving.

For shallots and mushrooms:
Preheat oven to 425 degrees.
Line a jelly roll pan with non-stick foil
Quarter the mushrooms and peel and half the shallots.
Toss the mushrooms and shallots in olive oil, salt to taste. Arrange them in a single layer and roast until tender and golden, stirring every 15 minutes.
These can be made the day before using. When ready to use, reheat in a frying pan with a little butter.

To serve: Reheat the asparagus and mushroom/shallot mixture as suggested above. Place a few asparagus spears on a plate and cover with mushroom/shallot mixture.