This simple asparagus with mushrooms dish is served with pasta. J doesn't like linguini, so we made it with rotini. This comes together in a hurry – you can cook the whole thing up in the time it takes to boil the pasta.
- Olive oil
- Two or three cloves of garlic
- Asparagus, about a pound
- Button mushrooms, about a pound
- Basil, dried or fresh
- White wine
Boil water for pasta. When it's hot, cook the pasta. There should be time to drain it after you've done the cooking of the asparagus.
Wash the asparagus, snap the tough ends, and slice on the bias into 1.5" pieces. Clean the mushrooms and cut each one in half.
Heat oil in a large frying pan on high. Fry the garlic until it's light brown and smells great.
Add the asparagus to the frying pan and cook, stirring frequently, until the asparagus is bright green. Add the mushrooms and keep stirring. When the mushrooms are hot, add the white wine, stir, and cover.
The recipe called for basil, but I didn't put it in because I was hurrying to get everything together.
The wine will deglaze the pan and make a nice sauce. Serve with pasta and white wine.