Sautéed Asparagus with Mushrooms w/Herby Pistachio Crumble
Savor the taste of asparagus with mushrooms combined with a zesty pistachio crumble in this simple, elevated recipe. It's bright, savory, and crunchy in all the best ways.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 10-inch Saute pan nonstick
Ingredients
- 1 tablespoon butter salted
- 2 tablespoons olive oil divided
- 3 ounces mushrooms beech aka alba (or use shiitake or button, sliced into strips or quarters)
- 1-2 tablespoons shelled pistachios roasted and chopped
- ½ teaspoon orange zest or lemon zest
- 1 tablespoon Italian flat-leaf parsley chopped
- ½ teaspoon fresh thyme (1 sprig) chopped
- 1 pound asparagus (1 bunch) thicker stalks preferred, sliced into 1-inch pieces on the diagonal, tough ends removed.
- kosher salt
- freshly cracked black pepper
- 1 small shallot finely minced
- 1 tablespoon sherry vinegar or white wine vinegar
Instructions
- To prep mushrooms: trim the base to separate the stems, give them a gentle wipe (not rinse!), gently break the beech mushrooms into strips (slice into quarters if you're using button or shiitake).
- Saute the mushrooms: In a non-stick skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is bubbly, add the mushrooms. Sauté for 5–7 minutes, stirring occasionally, until they're crispy and golden. Sprinkle in a little salt during the last minute, then remove from the pan and set aside.
- Make the Crumble: While the mushrooms cook, prepare the crumble. In a small bowl, combine chopped toasted pistachios, orange zest, chopped parsley, and fresh thyme. Set aside.
- Cook the asparagus: In the same skillet, add another tablespoon of olive oil. When the pan is hot, add the asparagus, season with salt and pepper, and sauté for about 5 minutes, stirring and flipping occasionally, making sure you get a nice char on each piece.
- Bring it all together: Add the minced shallots and cook for 1 minute more. Then add the cooked mushrooms and 1 tablespoon of sherry vinegar, and cook for 15 seconds. Stir in the crumble mixture (pistachios, orange zest, parsley, and thyme). Stir well to coat everything evenly, and immediately remove from heat and serve.
Notes
To store: Let the asparagus and mushrooms cool completely, then transfer to an airtight container. It’ll keep well in the fridge for up to 3 days. The gremolata will lose a bit of its crispness, but the flavors will deepen and mellow.
To reheat: For best results, reheat the asparagus and mushrooms in a skillet over medium heat with a drizzle of olive oil—just until warmed through, about 2–3 minutes. This brings back a bit of the original texture and prevents things from getting soggy.
Make ahead tip: If you're making this ahead for a gathering, you can prep all the components (cook the mushrooms, trim the asparagus, mix the crumble) and store them separately. Then sauté the asparagus and toss everything together just before serving for peak freshness.
Nutrition
Calories: 131kcalCarbohydrates: 7gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 8mgSodium: 28mgPotassium: 347mgFiber: 3gSugar: 3gVitamin A: 1050IUVitamin C: 9mgCalcium: 36mgIron: 3mg
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