In my quest to appreciate the fungus known as mushrooms, I’ve been perusing some of the cookbooks at the local library. On amazing dish I came across was for roasted Portabello mushrooms from the book Veganomicon. By far the best mushroom dish I’ve had.
I decided to try a variant of this with asparagus, as this vegetable is showing up in markets quite heavily as spring begins to roll in. While not as tasty as the original recipe, I like how the reduction works with this vegetable. There is plenty of liquid, which I sopped with couscous, but consider this as optional.
1/2 cup cooking wine (red)
2 tablespoon soy sauce
2 tablespoon balsamic vinegar
1 tablespoon olive oil
2 cloves garlic; minced
1 pound asparagus; woody ends removed and chopped into 1-2 inch pieces.
Preheat the oven to 400. Combine and mix everything but the asparagus. Place the asparagus in a large baking pan and pour in your “sauce”. Roast for 20 minutes, serve and enjoy.
Tags: asparagus, dinner, vegetable, vegetarian