~more recently updated recipes~
2007: Fans of the South Beach diet (which of course starts out as a diet for losing weight, then evolves into a healthful way to eat while maintain the new weight, much the same as Weight Watchers) either already do or should know about the great food blog Kalyn's Kitchen which is packed with weight loss tips, low-carb product recommendations and of course, South Beach recipes.
Kalyn regularly features vegetables so I am often inspired by her site. Still, isn't it funny that the two recipes I've felt most drawn to both feature mushrooms? Roasted Carrots and Mushrooms with Thyme was soooo good and so is Kalyn's roasted asparagus and mushrooms! This is a total keeper!
SO WHY CAN'T WE WASH FRESH MUSHROOMS?
For awhile now, I've been washing fresh mushrooms. (I know, I know, you're supposed to just 'wipe' them. But grit, my friends, is not good!) The other day a 30-minute-famous food personality claimed on TV that washed mushrooms will turn 'brown and tough'. She might be right, if the mushrooms will remain uncooked. But for cooked mushrooms? Baloney!
2007 SIDE-BY-SIDE COMPARISON, WASHED MUSHROOMS vs "WIPED" MUSHROOMS
To prove the point (to myself, anyway), tonight I washed half the mushrooms and wiped the other half, then kept them separate while roasting. Now to be fair, before 'wiping', the mushrooms didn't start off all that gritty. But after roasting, the 'washed' mushrooms didn't turn out tough or brown (well, except that they were baby portobellas and so already brown). There was no telling the difference.
BREAK, DON'T SLICE, FRESH MUSHROOMS
Another mushroom tip: break them into pieces, versus cutting them. I haven't tested side by side yet -- but someday, I will! -- but I believe that the rough uneven pieces shrink less and seem a whole lot less like the bits of mushroom you find in canned mushroom soup.
FAT SPEARS OF ASPARAGUS
Another kitchen myth is that thin spears of asparagus are best. And they are -- if you're steaming them. But the very best asparagus for roasting are the fat spears -- look how big these guys were, I've never had sweeter asparagus, ever.
2011: When I remake a recipe from A Veggie Venture, I'm always so pleased when the results matches my memory. Asparagus and mushrooms are a magical pairing, especially roasted but I'm a huge fan of this Asparagus Whole Wheat Bread Pudding from Kitchen Parade which also combines the two.
"... my guests loved the simplicity and freshness of the veggies." ~ Randi
"... WOW were they good! " ~ Jessica
ROASTED ASPARAGUS & MUSHROOMS
Hands-on time: 10 minutes up-front
Time to table: 40 minutes
1 pound fresh mushrooms, portabello add great color but white mushrooms are fine, washed (or if you insist, 'wiped'!) and broken into pieces
1 pound fresh asparagus, preferably fat spears, washed well, woody ends snapped off, cut into one-inch lengths on the diagonal
2 tablespoons olive oil
1 teaspoon Spike Seasoning (Kalyn's favorite, I use plain salt and pepper)
Preheat oven to 400F.
Prep the mushrooms and asparagus, let rest on a double layer of paper towels to remove moisture while finishing the prep. (This is so the oil/spices will better adhere.) Toss all the ingredients and arrange evenly on a baking sheet. Roast for about 30 minutes, stirring every 10 minutes, til beginning to brown. Serve immediately.
~ Six Years of Favorite Asparagus Recipes ~
~ Asparagus Tapenade ~
~ Roasted Asparagus with Feta ~
~ Gorgeous Raw Asparagus Salad ~
~ more asparagus recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
from A Veggie Venture
~ Easy to Elegant Asparagus Soup ~
~ Asparagus Whole Wheat Bread Pudding ~
~ Roasted Salmon & Asparagus ~
~ more asparagus recipes ~
from Kitchen Parade