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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ASPARAGUS FORESTER Recipe

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This recipe for ASPARAGUS FORESTER is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ LBS FRESH ASPARAGUS
2 T BUTTER
2 T SHALLOTS, FINELY CHOPPED
2 C MUSHROOMS, SLICED
½ C SOUR CREAM
2 TSP PREPARED BROWN MUSTARD
SALT AND PEPPER TO TASTE
Directions:
Directions:
STEAM ASPARAGUS UNTIL CRISP AND TENDER. IN MED SKILLET MELT BUTTER, ADD SHALLOTS COOK UNTIL SOFT 3 - 5 MIN. ADD MUSHROOMS AND COOK UNTIL SOFT, STIRRING OFTEN. STIR IN SOUR CREAM, MUSTARD AND SALT AND PEPPER. DO NOT BOIL. SERVE OVER ASPARAGUS.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 MIN.

 

 

 

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