Fresh Thai Asparagus, Kale and Garlicky Mushrooms Recipe

Fresh Thai Asparagus, Kale and Garlicky Mushrooms   Recipe
Fresh Thai Asparagus, Kale and Garlicky Mushrooms Recipe photo by Taste of Home
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Fresh Thai Asparagus, Kale and Garlicky Mushrooms Recipe

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Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons coconut oil
  • 10 ounces medium fresh mushrooms, quartered (about 4 cups)
  • 1 pound fresh asparagus, trimmed and cut into 1-1/2 inch pieces
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped fresh kale
  • 2 teaspoons fish sauce or soy sauce
  • 1 teaspoon balsamic vinegar
  • Toasted sesame seeds, optional

Directions

In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, 4-6 minutes or until lightly browned. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir 2-4 minutes until wilted. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds. Yield: 4 servings.

Test Kitchen tips
  • The key ingredient to this side dish—besides the tasty mix of herbs and spices—is fish sauce. This is a great way to supply a burst of rich flavor even when you're short on time.
  • It's easy to prepare asparagus for cooking. Simply grasp the spear in both hands and snap the bottom off. The spear will break naturally to separate the tough root end from the more tender, edible stalk.
  • Originally published as Fresh Thai Asparagus, Kale and Garlicky Mushrooms in Taste of Home Summer 2018

    Nutritional Facts

    3/4 cup: 129 calories, 11g fat (9g saturated fat), 0 cholesterol, 383mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.

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    • 3 tablespoons coconut oil
    • 10 ounces medium fresh mushrooms, quartered (about 4 cups)
    • 1 pound fresh asparagus, trimmed and cut into 1-1/2 inch pieces
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 cups chopped fresh kale
    • 2 teaspoons fish sauce or soy sauce
    • 1 teaspoon balsamic vinegar
    • Toasted sesame seeds, optional
    1. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, 4-6 minutes or until lightly browned. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir 2-4 minutes until wilted. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds. Yield: 4 servings.

    Test Kitchen tips
  • The key ingredient to this side dish—besides the tasty mix of herbs and spices—is fish sauce. This is a great way to supply a burst of rich flavor even when you're short on time.
  • It's easy to prepare asparagus for cooking. Simply grasp the spear in both hands and snap the bottom off. The spear will break naturally to separate the tough root end from the more tender, edible stalk.
  • Originally published as Fresh Thai Asparagus, Kale and Garlicky Mushrooms in Taste of Home Summer 2018

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