Her page has lots of extra info and tips.
I made this recipe and it's a keeper. It's easy and tasty. It can be modified to be oil-free.
- 1 bundle of asparagus
- 6-12 mushrooms crimini or baby bella
- 3 Tbsp. Butter (or not!)
- 1/4 cup water
- fresh ground pepper
- salt
Snap or cut the root ends off of asparagus spears and then snap or cut each spear into pieces 1"-3" long.
Wash and slice mushrooms.
In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium - high heat until mushrooms are golden brown in color, about 1 minute.
Remove the mushrooms to a plate but leave the any remaining butter in the pan.
Add asparagus, and water. Sprinkle additional salt (at least 1/8 tsp.) and grind in some pepper.
Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
Remove from heat, stir in mushrooms and serve hot.