Spring is on the Way!

Yeah, yeah, I know. Record amounts of snowfall in the unlikeliest of places. So how do I know?

That's easy -- Safeway had asparagus on sale for $1.49 a pound yesterday. I love asparagus but don't usually buy it because it's one of those pesky green foods that no one but me will eat and out of season it's just too damned expensive. Anyway, I grabbed a bundle and began salivating as I pondered how best to cook my bounty.

I started with a recipe from the Italian Parmagiano-Reggiano  Commission and tweaked it a bit. I think that the earthiness of the mushrooms complements the asparagus very well, and the lemon contributes a tangy brightness that makes for a pleasant contrast. I offered Daniele a bite and he was careful to avoid any hint of green on the fork. Ha.

Here's what I did:

Asparagus with Mushrooms, Pine Nuts and Parmesan

2 Tbs unsalted butter
1 medium yellow onion, chopped
1 bundle fresh asparagus
8 oz Cremini mushrooms, cleaned and sliced
1/4 c pine nuts
1/4 c chopped parsley
bread crumbs from 2 slices of bread (didn't measure but I'm guessing it was around 1/3 to 1/2 c)
shaved Parmesan cheese
salt and pepper
juice and zest of 1 lemon

Melt butter in a skillet over low heat and add the onions. Season with some salt and pepper and cook until soft and transparent, stirring occasionally, about 10 minutes. While the onions are sweating, snap asparagus to determine where to cut off the stalk. Discard the bottom parts of the stalk and cut the rest into 1 1/2 inch pieces. Add the mushrooms, asparagus and pine nuts and continue cooking about 5 more minutes.

Stir in the lemon juice and parsley. Place on a serving dish and top with bread crumbs and shaved cheese.

Serves 4 as a side dish.