Mushroom Asparagus Pasta – Our recipe presents a meal you can take to work or to school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Mushroom Asparagus Pasta
Mushroom Asparagus Pasta
This spring salad is also pretty enough to serve as a first course for special dinner party.
3 cups water
½ cup white wine vinegar
1 pound fresh asparagus
½ teaspoon salt
16 mushroom caps
½ Thyme leaves, crumbled
2 tablespoons slivered pimento or roasted red bell pepper
8 small Romain lettuce leaves
2 tablespoons extra virgin olive oil
In
a large skillet, bring water to a boil over high heat. Meanwhile, snap the tough ends off asparagus. If desired, Peel below a half of each asparagus spear.
At
the asparagus to the boiling water; reduce the heat to moderate and cook the asparagus until just crisp, 8 to 10 minutes.
Using
a slotted spoon, transfer the asparagus from the boiling water to drain with paper towels; set it aside to cool. Meanwhile, add salt, and thyme leaves to the water in the skillet. Bring the mixture to a boil and add mushrooms. Return the mixture to a boil. Remove the mushroom mixture from the heat and let it cool.
To
serve, line each of the four individual salad plates with two romaine leaves, overlapping to form a fan shape. Pat the asparagus dry and arrange it in a fan shape over the romaine.
Drain the mushrooms and toss with pimientos. Arrange the mushroom mixture at the base of the asparagus stems.
SCHOOL LUNCH CHEF
