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Asparagus, Mushrooms, And Onions
Ingredients

10 INCH DUTCH OVEN

12 TO 15 BOTTOM COALS

1 lb. SMALL FRESH MUSHROOMS

6 CLOVES GARLIC

1/2 C. BUTTER (I PREFER ORGANIC BUTTER)



3 Tbsp. BEEF BASE ( I PREFER ORGANIC BEEF BASE)

JUICE FROM 1 LEMON OR TO TASTE

2 Tbsp. CORNSTARCH MIXED WITH 1/3 C. OF COLD WATER

1 lb. ASPARAGUS

1 1/2 C. CLEANED AND PEELED PEARL ONIONS

Cooking Instructions

MELT THE BUTTER IN THE DUTCH OVEN, MINCE THE GARLIC AND BROWN GARLIC. ADD THE MUSHROOMS AND COVER TO SAUTE THE MUSHROOMS. COOK THE MUSHROOMS ABOUT 20 MINUTES. WHEN THEY START TO PRODUCE MOISTURE, ADD THE ASPARAGUS, ONIONS, BEEF BASE AND LEMON JUICE. STEAM UNTIL THE ASPARAGUS IS TENDER. ADD THE CORNSTARCH MIXTURE AND SALT AND PEPPER TO TASTE.



by Gregory Beale		 No preview Available

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