Madison Park Asparagus
By: Taylor Davies
Published: Thursday, December 10, 2009 - 2:45am

Ingredients




1 1/4 pounds asparagus
1/2 pound mushrooms
3 tablespoons butter
dash of salt and pepper
 cup slivered almonds, toasted

Preparation

1 Wash asparagus and drain on paper towels. 2 Cut each spear diagonally into approximately 1 1/2 inch lengths, discarding the end of each stalk.  Rinse and gently dry mushrooms, cutting smaller ones in halves and large ones in quarters. 3 Melt butter into a large skillet over medium heat and add asparagus.  Increase temperature to medium-high, cover pan, and cook 2 minutes, stirring once or twice. 4 Uncover pan, raise temperature to high and add mushrooms, salt, and pepper. 5 Stir constantly but gently until liquids evaporate, sprinkle with toasted almonds, serve.

About


Found in "The Seattle Classic Cookbook" published in 1983 by Madrona Publishers and the Junior League of Seattle, Inc., and found in my kitchen today.