What happens when you combine two types of mushrooms and two kinds of asparagus? An amazing festival of flavor for the taste buds, that’s what (it doesn’t hurt that there is a lot of wine and butter involved, either).
A friend (who is also a fellow blogger) and I were discussing our favorite foods yesterday. Mushrooms and asparagus were near the top of the list, of course. He may remember it differently, but I am quite certain he challenged me to a cooking competition of sorts, using those two ingredients. I had a blast doing this with him, and coming up with this recipe so quickly. I hope you enjoy it as well! Be sure to check out his worthy creation here. We might do more like this in the future, if perchance he’s ever feeling brave enough to challenge me again… Teasing, Joe, teasing!
1.25 lbs chicken tenders, cut into 1-inch pieces
4 T + 1 T butter
1/2 tsp kosher salt
1 tsp ground black pepper
1 shallot, sliced thinly
1 lb green asparagus, trimmed
1 lb white asparagus, trimmed and peeled
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 cloves of garlic, chopped coarsely
1 cup Riesling (or other white wine)
1/2 tsp dried thyme
2 sprigs rosemary, 1 de-stemmed and chopped, 1 whole for garnish
1 lemon, to squeeze over finished dish and for the lemon slice for garnish
Using a heavy-bottomed pot, add the 4 T of butter and the chopped chicken. Sprinkle the chicken with the salt and pepper, and cook over medium heat until the chicken is mostly cooked. add the sliced shallot and stir.
In the meantime, prep the white asparagus. Trim it just like you do green asparagus, but white asparagus also needs to be peeled. Ah, it’s so finicky. It breaks very easily, so it’s best to peel it flat on a cutting board. Once peeled, cut into 1-inch pieces. Then trim the green asparagus and cut it into 1-inch pieces.
Once the chicken and then the shallots have cooked, add in the white and green asparagus. Stir. Let it continue to cook over medium heat while you slice the mushrooms. Add in the chopped garlic, along with the wine and 1 T butter. Add all the mushrooms. Stir gently. Add in the thyme, and the 1 sprig of chopped rosemary.
Let this cook down a bit. The mushrooms will darken while the chicken soaks up the buttery wine. Slice a thin piece off from the middle of the lemon for garnish, and then give a quick squeeze to a lemon half over the dish. Stir in.
At this point, you can place this on a platter. I use the mushroom juices left in the bottom of the pot and drizzle it over the dish. Top with a rosemary sprig and the lemon slice. Serve and enjoy!