Creamy Asparagus and Mushrooms

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My mom was the cook in our house but my dad liked to play around in the kitchen sometimes too. The only problem with that was that he would start something and then get called away to a job site and forget he left food cooking on the stove. We would come home to ruined pots and pans and a house filled with the stench of burned food and smoke. It’s a miracle the house never burned down. One of the things he like to make was creamed peas on toast. He started with a simple white sauce and then added peas and sometimes leftover bits of ham. It was served over toast and it was simple yet delicious. That was my inspiration for this recipe. I exchanged the peas and ham for asparagus and mushrooms and made a white sauce that is a little bit more nutritious by using potatoes as a thickener. This is a great quick fix lunch or dinner but I especially like it for breakfast too.

Kristy

Ingredients:

• 2 medium potatoes, peeled and cut into chunks
• 1/2-1 cup unsweetened soy or other non-dairy milk
• 1/2-1 cup low sodium vegetable broth
• 1 1/2 tsp sea salt, divided or to taste
• 2 tbsp olive oil
• 2 shallots, minced
• 1 pound asparagus, cut into thin diagonal pieces (about 1/4 inch)
• 2 cups shitake mushrooms, stems removed, sliced into thin slices
• 2 tsp thyme
• 1 tsp sage
• 8 pieces of whole grain toast, cut in half on the diagonal or whole grain biscuits (optional)

Preparation:

1. Bring a large pot of water and 1/2 tsp salt to a boil and add the potatoes. Cook until tender.
2. Drain and then whip the potatoes with 1/2 cup milk and 1/2 tsp salt. You want to whip the potatoes until very smooth because they will be the “cream” for the asparagus and mushrooms. Add 1/2 cup vegetable broth and stir well. Alternately add more milk/broth if needed until you have a smooth and creamy texture.
3. Heat the oil in a large skillet on medium-high heat. Add the asparagus and shallots and sauté for 3-4 minutes. Add the mushrooms and remaining 1/2 tsp salt and cook until all the vegetables are tender.
4. Season with the thyme and sage.
5. Add the potato cream to the asparagus and mushrooms and stir well.
6. Serve over toast or biscuits if desired.

Nutritional Info:

Makes about 4 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 103, Cal. from Fat: 34, Total Fat: 4g, Sat. Fat: .5g, Carbs: 16g, Fiber: 2.5g, Sugars: 2g, Protein: 3g, Sodium: 366mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for up to 3 days.