Serves: 4
Total Calories: 77
1. Preheat oven to 200°. Trim the tough ends from the asparagus. Bring a large pot of water to a boil. Add the asparagus. Cook, uncovered, until the asparagus is crisp-tender and still bright green, 6 to 8 minutes. Drain and cool under running water to stop the cooking. Put on a serving plate and sprinkle with 1/4 teaspoon of the salt. Keep warm in the oven.
2. Heat the oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the mushrooms, cover and cook, stirring frequently, until they release their juices and are tender, 3 to 4 minutes. Add the cumin, red pepper, and remaining 1/4 teaspoon of salt, or to taste. Remove the asparagus from the oven and spoon the mushrooms and onion on top, leaving the green tips showing. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asparagus with Mushrooms recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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