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1/2 pound small fresh asparagus 1/4 cup chopped green onions 2 tablespoons olive oil 1/2 pound fresh mushrooms, cut in half lengthwise 1 tablespoon chopped fresh or 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons Chablis or other dry white wine 1 (3-ounce) package grated Parmesan cheese 1 teaspoon grated lemon rind Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Cut asparagus into 1-inch pieces, and set aside. Cook green onions in olive oil in a large skillet over high heat, stirring constantly, 1 minute. Reduce heat to medium. Add asparagus, mushrooms, and next 3 ingredients; cook, stirring constantly, 3 minutes. Add wine; cover and cook 2 minutes. Drain. Sprinkle with cheese and lemon rind. Serve immediately. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |