Steamed Asparagus with Mushrooms, Orange & Kalamata Olives

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Yield:  4 Servings

1 Tbsp    Butter
¾ lb     Oyster mushrooms (substitute button, cremini or shiitake)
1 each    Green onion, sliced
To taste   Kosher salt and freshly ground black pepper
½ lb    Tomatoes, diced
1 large    Navel orange, segments, juice and zest of 
12 each   Kalamata olives, cut in quarters
¼ cup    Fresh basil, chiffonade
1 lb.    Asparagus spears, med. size

 1. Heat a 10” sauté pan over medium High heat. Add butter, mushrooms and green onion; season with salt and pepper and cook until mushrooms are cooked through; about 6-7 minutes. Add the tomato, orange (segments, juice, and 1 tsp zest) and olives. Cook several minutes until warmed through. Add basil, check seasoning and set aside.

2. Fill a large saucepan fitted with a steamer grate and a lid with an inch or water. Place on a stove over high heat. When the water comes to a boil, add the asparagus and cook approx 2-3 minutes until done, but not overcooked. Arrange asparagus on a platter and season with a little salt & pepper.

3. Spoon the warm mushroom mixture on top of the asparagus and serve.