Recipe: Delicious Asparagus with prawns and mushrooms

Asparagus with prawns and mushrooms. This recipe for roasted asparagus includes sliced mushrooms. Garlic and extra-virgin olive oil flavor the vegetables, along with basic seasonings. Use sliced button or crimini mushrooms or use a wild mushroom assortment with the asparagus.

Asparagus with prawns and mushrooms This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. I had some asparagus mushrooms and bacon leftover from the other quiches I made for Easter brunch so I threw this together too. Asparagus is one of the first crops of spring harvest. You can have Asparagus with prawns and mushrooms using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Asparagus with prawns and mushrooms

  1. You need 2 packs (360 g) of asparagus.
  2. It's 1 cup of defrosted prawns.
  3. You need 125 g of Shitaki mushrooms.
  4. It's 1/4 teaspoon of salt.
  5. You need 1/4 teaspoon of chicken powder.
  6. Prepare 1 tablespoon of butter.
  7. You need of Chilli flakes to garnish.

It thrives in any area having winter ground freezes or dry seasons. Here's everything you need to know Even though it takes asparagus plants three years to fully mature, it'll be well worth it when you have a bounty of nutritious spears at your disposal. Blanch the asparagus for two to three minutes, then refresh under cool running water and drain. Season the mushrooms with salt and pepper.

Asparagus with prawns and mushrooms step by step

  1. Prepare the asparagus and mushrooms.
  2. Melt the butter in a wok and heat up.
  3. Add the asparagus and fry until colour becomes darker and then add the mushrooms.
  4. Fry together until they are soft.
  5. Add the defrosted prawns and fry together.
  6. Add the salt and chicken powder and stir together.
  7. Dish up and sprinkle chilli flakes over it.
  8. Serve with boiled sushi rice..

Pour in the white almond soup and carefully place the king prawns and mushrooms on top. Add a little more olive oil and serve. In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper. Spread the vegetables in a single layer. Place vegetables on a serving platter.

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