Saturday, May 14, 2011

Warm Asparagus Salad with Portabella Mushrooms

Spring has finally arrived in Dayton, Ohio, but tentatively, still with chilly evenings and mornings (at least from my Southern-girl point of view). Thus, when I read that the theme for this month's No Croutons Required, created by Lisa of Lisa's Kitchen and Jacqueline of Tinned Tomatoes, is Asparagus, I immediately wanted to create a salad in anticipation of summer's near approach, but decided upon a warm salad, to soothe and comfort on nights often gray and stormy. A warm salad, with the earthy tones of portabella mushrooms and cozy beans, paired with the bright flavor of balsamic vinegar, all with asparagus as the star...

Warm Asparagus Salad with Portabella Mushrooms

(Adapted from Cooking Light April 2011)

2 T olive oil
1 T SmartBalance Light or Butter
12 oz asparagus, cut into 1" pieces
12 oz portabella mushrooms, cut into 1/2" pieces
1 red onion, chopped
6 cloves garlic, minced
1/4 balsamic vinegar (if you have white balsamic vinegar handy, it works wonderfully in this dish)
1 1/2 cups vegetable broth
1/2 tsp dried marjoram
1 (15 oz) can cannellini beans, drained
1 (15 oz) can pinto beans, drained
1/4 tsp black pepper
1/2 cup grated Parmesan cheese

~ In a large skillet over medium-high heat, warm the olive oil and SmartBalance light or butter, and saute the asparagus, mushrooms, onion, and garlic until the vegetables are tender.
~ Stir in the balsamic vinegar, and cook until the liquid has evaporated.
~ Stir in the broth, marjoram, and beans, reduce the heat to medium, and simmer for 12 minutes - until the liquid is very thick.
~ Reduce the heat to low, stir in the pepper and Parmesan, season to taste with salt, and serve warm!

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