Butter-Braised Asparagus and Oyster Mushrooms With Peas and Tarragon

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With Peas and Tarragon .......SIDE " ;

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Butter-Braised Asparagus and Oyster Mushrooms With Peas and Tarragon

 

3 tablespoons unsalted butter

7 ounces oyster mushrooms, trimmed and cut into 3/4-inch pieces (about 2 cups)

kosher salt, to taste

freshly ground black pepper, to taste

1 pound asparagus, trimmed and cut into 1 1/4 -inch lengths

3 scallions, white and light green parts only, thinly sliced (about

1/4 cup)

1/2 cup frozen peas

1 tablespoon chopped fresh tarragon.

 

In a large skillet over medium heat, melt 2 tablespoons butter. Add mushrooms

and a pinch of salt and pepper. Stir to coat mushrooms with butter. Cover and

cook for 5 minutes.

Stir in asparagus, scallions and remaining 1 tablespoon butter. Season with salt

and pepper. Cover and cook for about 2 minutes if using pencil-thin asparagus,

and up to 7 minutes for jumbos (until asparagus is al dente).

Stir in peas and tarragon; cover and cook about 2 minutes longer, until peas are

heated through and asparagus is tender. Taste and adjust seasoning if necessary.

Yields 4 servings.