Ingredients
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8 ounces pencil thin fresh asparagus, trimmed
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1/4 cup unsalted butter
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2 teaspoons ground ginger
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1/2 teaspoon salt
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black pepper
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1/4 cup dry vermouth or 1/4 cup sherry wine
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1 teaspoon orange zest, slices chopped
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1/3 cup minced shallot (use onion if shallots are unavailable)
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8 ounces fresh shiitake mushrooms, stems removed and sliced
Instructions
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.