The perfect seasonal lunch or light dinner from Edible Boston and chef Claudia Catalano.
Ingredients:
1 bunch asparagus
3 T butter
1 T chopped shallot or fresh red onion
1 clove minced garlic (optional)
salt & pepper, to taste
2 cups mixed sliced mushrooms
1/4 cup creme fraiche or heavy cream
toasted Red Hen bread
chopped fresh herbs, to garnish
Trim and discard the pale, woody ends off a bunch of the asparagus and peel the bottom half of each spear.
Slice diagonally into 1-inch pieces and sauté in the butter along with some finely chopped shallot and/or garlic.
Season with salt and pepper, then add mushrooms and cook until lightly browned and softened.
Stir in crème fraîche or heavy cream.
Rub toast with garlic, drizzle with olive oil and top with asparagus-mushroom mixture.
Sprinkle with minced chives, tarragon or other soft spring herbs.
