Asparagus Shiitake Soup at Shirley Parrish blog

Asparagus Shiitake Soup. 6 1/2 tablespoons olive oil. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach; Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces. 1 large white onion (chopped) 2 large carrots (rough chop) 3 stalks celery plus leaved (rough chop) 2 tablespoons tomato paste. sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Cook for 2 minutes, shaking the pan once or twice, sprinkle with the orange (fresh) zest. Melt the butter in wok& add the shallots& ginger. .3 pounds shiitake mushrooms (sliced).3 pounds cremini mushrooms (sliced) 3 medium size portobello mushrooms (roughly cube) large bundle of asparagus. Season w/ salt& pepper& cook for 2 minutes.

These Grilled Asparagus and Shitake Tacos Are Our Next Obsession
from www.pinterest.com

sauté chopped scallions, garlic, and peeled ginger in vegetable oil. 6 1/2 tablespoons olive oil. Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach; Cook for 2 minutes, shaking the pan once or twice, sprinkle with the orange (fresh) zest. Season w/ salt& pepper& cook for 2 minutes. 1 large white onion (chopped) 2 large carrots (rough chop) 3 stalks celery plus leaved (rough chop) 2 tablespoons tomato paste. Melt the butter in wok& add the shallots& ginger. .3 pounds shiitake mushrooms (sliced).3 pounds cremini mushrooms (sliced) 3 medium size portobello mushrooms (roughly cube) large bundle of asparagus.

These Grilled Asparagus and Shitake Tacos Are Our Next Obsession

Asparagus Shiitake Soup Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach; Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces. sauté chopped scallions, garlic, and peeled ginger in vegetable oil. .3 pounds shiitake mushrooms (sliced).3 pounds cremini mushrooms (sliced) 3 medium size portobello mushrooms (roughly cube) large bundle of asparagus. 6 1/2 tablespoons olive oil. Cook for 2 minutes, shaking the pan once or twice, sprinkle with the orange (fresh) zest. 1 large white onion (chopped) 2 large carrots (rough chop) 3 stalks celery plus leaved (rough chop) 2 tablespoons tomato paste. Season w/ salt& pepper& cook for 2 minutes. Melt the butter in wok& add the shallots& ginger.

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