Asparagus and Portobello Mushrooms


From Italian pure and simple by Clifford A. Wright.  I made this the first time with late season asparagus and it was pretty good, but would be much better in the spring.

2 tbsp. extra-virgin olive oil
1 lb. asparagus, bottoms trimmed and cut into 1½ in. pieces
1 lb. portobello mushrooms, cleaned and sliced
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
1½ c. dry red wine or water, or more as needed
Freshly grated ricotta salata

Heat the olive oil in a large skillet over medium-high heat.  Add the asparagus, mushrooms, and garlic, and cook until the mushrooms turn a little brown, about 3 minutes, stirring often;  season with salt and pepper.  Pour in 1 c. of the wine, turn the heat to high, and cook for 20 minutes, adding lesser and lesser amounts of  wine to keep the pan moist.  When the asparagus are almost cooked, stop adding liquid to the pan, and leave it to cook until all the liquid has evaporated and they are tender.  Transfer to a serving platter and serve immediately with grated ricotta salata.

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