Ingredients
2 lbs./ 1 kg. asparagus
10 shiitake mushrooms, stemmed
2 tbsp. olive oil
1 tsp.chopped garlic
1/4 cup chicken stock
1 tbsp. soy sauce
1 tbsp. balsamic vinegar
salt & pepper, to taste
1/2 cup chopped chives
Preparation
Trim asparagus, cut into 2’’-pieces. Slice mushrooms.
Heat oil in skillet over medium-high heat. Add garlic and stir-fry for 30 seconds. Add asparagus and mushrooms and stir-fry for 1 minute, or until mushrooms are slightly limp. Stir in stock, soy and vinegar.
Bring to a boil, cover pan and steam until asparagus are tender, about 2-3 minutes depending on the thickness. Uncover, and season with salt and pepper. Stir in chives. Can be made ahead and then re-heated.
