Asparagus with Oyster Mushrooms

Asparagus is definitely going out of season by now, and if you live where it’s being imported from South America, save your money and this recipe until next spring. But if you are lucky enough to find some fresh, locally grown asparagus, make it quick – before time runs out! This is a delightful dish with a light, clean flavor which is enhanced by the natural “msg” found in mushrooms.


  • 1/3 lb fresh oyster mushrooms
  • 1/2 lb asparagus
  • 1/2 T oil
  • 1/2 tsp salt


  1. Cut off the tough stems of the mushrooms, leaving the tender part intact. If the mushrooms are large, cut into halves or quarters.
  2. Snap off the ends of the asparagus stems where they break naturally. If the stalks are thicker than a pencil, peel the stem end with a vegetable peeler or paring knife.
  3. Blanch and shock the asparagus, then roll cut or cut into 1″ sections.
  4. Heat the oil in a wok over high heat until it shimmers.
  5. Add the mushrooms and stirfry gently for 1/2 m.
  6. Add the asparagus and stirfry until it is crisp-tender.
  7. Season to taste with salt and serve.

do ahead:

The asparagus can be blanched, shocked, and cut up to 1/2 day ahead of time.

nutritional data:

  • Total calories 44, calories from fat 17
  • Total fat 2 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 299 mg
  • Total carbs 5 g, dietary fiber 2 g, sugars 2 g
  • Protein 3 g

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