One year ago today: Dry Rub Chicken with honey Barbecue Sauce
Serves 6 as a side dish
1 pound of mushrooms (crimini or whatever is available), quartered (I used Baby Bella Mushrooms)
1 pound asparagus, bottom two inches cut off
1 bunch scallions chopped large
5 cloves garlic, chopped
1 small zucchini, quartered lengthwise and sliced thin
a small bunch chives, cut one inch long
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil
Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.
While you are waiting for the water to boil, coat a saute pan with oil and turn to high heat. Add the mushrooms to the hot pan
and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic
Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar
Toss and let cool.
Blanch the asparagus in the boiling salted water for two minutes.
Remove and shock in ice water.
Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
Dunk the capers in the blanching water for ten seconds. Remove from water, then chop and add to the mushroom bowl.
Finally add your fresh chives
and zucchini. Season with salt and pepper,
and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.