I spoiled my dinner again. Which actually isn’t such a bad thing since I ate veggies instead of the rest of my dinner. It was totally worth it, did I mention I was standing up and eating with my fingers? Desperate times. Not really, though I was standing up eating with my fingers while Zach, who was still full from Worksgiving, chatted with me. I have no regrets. This asparagus is buttery with simple ingredients that you are sure to have. Asparagus is a spring time vegetable but the grocery store has such a beautiful display of asparagus I had to grab it. Plus they break up the monotony of winter squash and broccoli.
I only started eating me again 7 years ago and in that time I have decided I don’t like turkey. Which is awkward since we have an entire holiday dedicated to eating turkey. If this dish is served I’ll be totally fine and might have to fight off anyone else who wants to eat more than just bread, turkey, and mashed potatoes. Some dishes aren’t for sharing, okay maybe they all are and I’m bad at sharing.
- 1 TBS unsalted butter
- 1 shallot, thinly sliced
- 1 lb asparagus
- ½ lb cremini mushrooms
- zest of half a lemon
- 1 TBS lemon juice
- salt and pepepr
- ¼ cup parmesan cheese, shredded
- In a skillet over medium heat melt the butter.
- Add the shallots and cook about 3 minutes.
- Add the asparagus, mushrooms, zest, juice, and salt and pepper.
- Cover the skillet and cook until vegetables are al dente, about 5 minutes.
- Sprinkle with cheese and serve.