Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes
This recipe was a hit with both kids and both adults in the family. We ate it as a side, but it could be modified into a main dish if diced chicken is added to the vegetables and it's all served over rice.
1 pound fresh aspargus
1 teaspoon ground ginger
2 Tablespoons olive oil
2-3 cups sliced fresh mushrooms [I used baby bella]
1/4 cup chopped onion
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper
splash of balsamic vinegar [optional]
splash of soy sauce [optional]
(1) Trim ends off asparagus and cut into 2-inch pieces.
(2) In large skillet, heat olive oil. Add asparagus and ginger; sautee 2-3 minutes or until crsip-tender.
(3) Add mushrooms, onion, salt, sugar, pepper, balsamic, and soy sauce. Cook 2-3 minutes or until mushrooms are tender.
Notes: Perhaps a little less ginger next time...the taste was a bit strong.
Kid Participation: None.