Marinated Mushrooms and Asparagus
This is a delicious and simple dish that can work into an antipasto platter or as a light side dish. The brightness of the lemon highlights the natural flavors of the asparagus and mushrooms.
Marinated Mushrooms and Asparagus
2/3 cup good olive oil
1/2 cup water
2 tsp lemon zest, and
Juice of two lemons
2 bay leaves
4 garlic cloves, lightly bruised
10 whole peppercorns
1/2 tsp coarse salt
1 lb fresh mushrooms, thickly sliced or left whole
2 lbs fresh asparagus
Combine olive oil, water, lemon juice, bay leaves, garlic, peppercorns, and salt in an enameled or stainless skillet. Bring to a boil over medium heat. Reduce the heat, cover and simmer for about 15 minutes. Strain the liquid back into the skillet and bring to a simmer. Add mushrooms and cook slowly, about 5 minutes. Let mushrooms cool in the liquid.
Trim asparagus of woody ends. Bring a large stock pot of salted water to a boil. Cook asparagus only until fork-tender, about one minute. Plunge immediately into a bowl of ice water. Drain.
Combine asparagus with the mushrooms, liquid and all. Toss gently to coat and refrigerate for several hours, or overnight. Bring to room temperature and sprinkle lemon zest over before serving.
