Asparagus with Shiitake Mushrooms

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The mushrooms, Bragg, and wine give this dish a delicious flavor. Bragg is liquid amino acid made from soy protein, a good alternative to soy sauce.

Serves 3

Ingredients:

1 Tb olive oil

½ small onion

5 large Shiitake mushrooms

1 small clove garlic

1 bunch thick asparagus

2 Tb white wine

A squirt of Bragg seasoning

salt and pepper

Chop onions finely. Heat oil in a heavy frying pan and add onion; saute until it softens.

Rinse mushrooms and wipe with a wet paper towel. Cut off the stems and cut in half, then slice thinly. Mince the garlic, then add mushrooms and garlic to the onions. Saute over medium heat for 5 minutes.

Meanwhile wash the asparagus, then cut off the bottoms and discard. Slice the rest crosswise into 3 pieces, so that each piece is about 2 inches long. Add asparagus to mushroom mixture, along with ¼ cup water, wine, Bragg, and a few shakes of salt and pepper. Saute for another 5 minutes until asparagus is cooked through, but still crunchy. Do not cover pan or the asparagus will get mushy.