Asparagus Sauteed with Chanterelle Mushrooms

By 1martiniup

Ingredients

• 1 Bunch Asparagus
• 1 Large Yellow Onion chopped
• 6 oz. Wild Chanterelle Mushrooms
• 2 Cloves Garlic Finely Minced
• 1/4 tsp. Red Pepper Flakes
• 1 tsp. Lemon Zest
• 1 tbsp. Fresh Lemon Juice
• 1 tsp. Kosher Salt
• 1/2 tsp. Ground Black Pepper
• 1 cup Chicken Stock
• 2 tbsp Butter
• 2 tbsp Good Olive Oil

Preparation

Step 1

1. Melt butter in a large saute pan. Add Olive Oil, onions, salt, and pepper and saute for 5 minutes over medium heat until the onions begin to become translucent.
2. Add garlic and saute for 1 minute.
3. Add mushrooms, red pepper flakes, lemon zest, and ½ cup of the chicken stock and continue to cook for another 10 minutes.
4. Add remaining 1/2 cup chicken stock, and lemon juice to the pan. Reduce the heat to a simmer and continue to cook for 5 minutes. Cook Down to almost no liquid.
5. Trim the wooded ends off of the asparagus. Add asparagus, cover and cook another 5 minutes Serve hot.