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Author Notes: I was lucky enough to experience the end of the spring Chanterelle season while living in France a few years back, and I hunted for mushrooms in the woods in the Aveyron. Traipsing through the woods is the most exciting (not to mention cheapest) way of procuring chanterelles, but if you don’t live near any forests or know how to identify mushrooms, you can usually find chanterelles at upscale grocery stores. —lauren
- 1 bunch asparagus
- 3 tablespoons butter
- 1/4 pound chanterelle mushrooms
- 1 shallot, minced
- salt and freshly ground black pepper
- 1. Snap off the woody ends of the asparagus, then cut the remaining spears into one-inch pieces. Bring a pot of water to a boil over high heat. Add the asparagus and cook for two minutes. Drain and set aside.
- 2. Meanwhile, melt the butter in a skillet over medium high heat. When hot, add the chanterelles. Without stirring the mushrooms, let cook about four minutes or until the mushrooms start to brown. Stir the mushrooms, then add the shallot and salt and pepper to taste. When the shallot turns golden, about one minute, add the asparagus and cook until the asparagus is tender, about three minutes. Adjust seasoning, if necessary, before serving.
- This recipe was entered in the contest for Your Best Asparagus Recipe
Butter is better, Jacques Pépin, and more
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