Today we bring a delicious and easy to prepare recipe. Ideal for autumn, based on wild asparagus and portobello mushrooms. In addition to being exquisite, it is highly nutritious and light. Enjoy this recipe for asparagus with portobello mushrooms, accompanied by a special Catalan romesco sauce.
Benefits of green asparagus
Green asparagus helps prevent constipation and promotes intestinal cleansing. It is very diuretic and purifying, promoting the elimination of toxins. In addition, asparagus is highly alkalizing, thanks to its content of alkaline minerals such as calcium and potassium. Likewise, it also contains iron and phosphorus.
Green asparagus is a vegetable very rich in vitamins A and C. It contains antioxidants, folic acid, vitamin K, fiber and water.
Benefits of portobello mushrooms
For this recipe I have also chosen portobello mushrooms since they combine wonderfully with asparagus, due to their special meatiness, size and protein content. It must be said that their nutritional value is not negligible since, among other things, they help improve immunity. As if that were not enough, these mushrooms contain alkaline minerals such as potassium that helps with fluid retention, iron, copper and selenium, and B vitamins.
Asparagus with portobello mushrooms recipe
Ingredients
- 1 or 2 whole bunches of wild green asparagus (thin or thick depending on taste).
- 6 or 8 portobello mushrooms (depending on size).
- Extra virgin olive oil.
- Salt and pepper.
- Basil powder.
- 3 tablespoons of vegetable broth, preferably homemade.
- 1 tablespoon minced garlic.
- 1 tablespoon soy sauce or Tamari.
- 1 tablespoon of apple cider vinegar.
- ½ tablespoon powdered mustard.
Ingredients for the romesco sauce
- 6 fresh ripe tomatoes (raw).
- 6 rehydrated dried tomatoes.
- 2 ñoras or chorizo peppers previously rehydrated.
- 1 head of garlic sautéed.
- ½ raw garlic
- 10 raw or sautéed toasted almonds
- 10 raw or sautéed toasted hazelnuts
- 2 small slices of toasted or fried buckwheat bread
- 1 tablespoon apple cider vinegar
- 100 ml extra virgin olive oil
- Salt and pepper to taste.
Preparation of the asparagus with portobello mushrooms recipe
First of all:
- Let’s start with the asparagus first. We are going to prepare them on the grill and for this I recommend not using the usual Teflon frying pan, which although it has non-stick properties, is highly toxic. I personally use surgical steel pots and pans, so that is what I recommend.
- First we will wash the asparagus well and cut off the end, which is usually very hard.
- We will add 2 tablespoons of extra virgin olive oil to our pan. You don’t want to add more oil to prevent the asparagus from becoming oily.
- Add the asparagus to our pan and put the heat on high and stir so they don’t burn. Add a touch of pepper and salt.
- Wait until the asparagus is golden and crispy.
- When they are ready we will add them to a large plate or tray.
Next:
- For our mushrooms we are going to first prepare a sauce in a bowl to marinate them and then we will pass them through the pan.
- We will add to the bowl:
- 2 tablespoons olive oil
- 3 tablespoons of homemade vegetable broth (can also be purchased)
- 1 tablespoon chopped raw garlic
- 1 tablespoon soy sauce or Tamari sauce
- 1 tablespoon of apple cider vinegar
- Basil powder
- ½ teaspoon mustard powder
- A pinch of salt
- Mix very well
Once our sauce is prepared, we will paint our wonderful mushrooms with this sauce and with the help of a brush.
- We paint the mushrooms with our mixture without the trunks (we can also add the trunks to the pan).
- We will add 1 or 2 tablespoons of extra oil to our pan (do not use Teflon as I mentioned previously).
- Once hot, we add the mushrooms upside down and paint more times during frying.
- Then place the mushrooms face up and add the chopped pieces of our sauce to the cavity. Super delicious!
- When they are done, cut into thick slices and serve on the tray with the asparagus.
To finish, we will prepare the romesco sauce:
- First we are going to fry the head of garlic (with the skin), the hazelnuts and the almonds in a little oil until they turn golden. Once the garlic is sautéed, remove the skin.
- We also fry the bread (or toast according to preference).
- Add to a blender or hand blender:
- Raw tomatoes.
- Rehydrated dried tomatoes
- The rehydrated ñora meat or the chorizo peppers (which we can also lightly fry).
- Sautéed and raw garlic, hazelnuts and almonds.
- The fried bread previously cut into pieces.
- Add the oil, vinegar, pepper, salt.
- Blend very well until you have a homogeneous and smooth sauce.
- Once finished, serve in a bowl.
And now we have everything ready! Enjoy this recipe for asparagus with portobello mushrooms.
