Technically, we’re past the asparagus season, but I always think asparagus would be such a great summer vegetable. It tastes so great grilled with just some olive oil and kosher salt. But it really is a spring vegetable and the ones I cooked this week were mostly likely from Peru. Did you know that Peru is the largest exporter of asparagus? Did you know that US is the largest importer?
This recipe doesn’t quite fit “fresh in-season” bill, but whateva. It feels summery, aight?
On a recent trip my most favorite grocery store in the whole wide world, H-Mart Hanareum which is a Korean market, there was a in-store sampling of King Oyster Mushrooms. Soso, she’s so fungal, she loves fungus so much! She loved the lightly sautéed King Oyster Mushroom that the Ajuma (Korean version of Senora) was sampling. Of course, I had to buy it.
For those of you who don’t know what a King Oyster Mushroom looks like, well don’t look for a picture here. I, stupidly forgot take a picture before cutting it up. For a picture and description, you can always check Wikipedia (how did we survive before Wiki and Google?) It is a mild and meaty mushroom, perfect meat substitute like the more commonly known Portobello.
I’m not sure if King Oyster is in season either, but I had it in the fridge. I wanted to do something different with the asparagus from my usual roasting. I came up with this dish. Soso gave it an A. D gave it a B+. I served this with rice and grilled chicken.
As a side note, I think you could Asian it up by adding some oyster sauce, sesame oil and sesame seed.
Asparagus with King Oyster Mushroom Stir-fry
Time: 10 mins prep, 15 mins cooking
Serving: 4 – 6
- 1 bunch asparagus, preferably thin
- 3 King Oyster mushroom
- 2 cloves garlic, sliced thin
- extra virgin olive oil
- salt and pepper
- Wash and trim ends of the asparagus and pat dry. If they are already thin, cut in half. If they are thick, cut them diagonally into 2 inch length.
- Clean the mushrooms gently with damp paper towel. Slice them, first horizontally about 1/4 inch thick. Then slice them again into thinner strips.
- Add 2 tablespoon olive oil to large skillet on medium heat. Add the garlic and lightly sauté. When the garlic starts to turn golden brown, add the asparagus. Saute another few minutes until the asparagus starts getting tender.
- Add the mushroom and sauté until both mushroom and asparagus are tender enough to eat. Salt and pepper to taste. Serve immediately.