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Ingredients including fresh asparagus, assorted mushrooms, ground beef, cheese, chopped peanuts, fried onions, pickled red onions, burger bun, burger patty, condiments, and seasonings.
A bottle of tomato vinegar with a black cap, containing yellow liquid, and a white label with red circles, one featuring an illustration of a tomato and text indicating it is tomato vinegar from West Maquoit Vinegar Works, 10 fluid ounces.

ASPARAGUS & MUSHROOMS

Ingredients

  • 1 Bunch Asparagus

  • 8 oz Mushrooms

  • 2 Each Biscuits

  • 4 Tbsp Butter

  • 3 Tbsp Peanuts

  • 2 Tbsp Tomato Vinegar

  • 2 Tbsp Soy Sauce

  • 1 Tbsp Light Olive Oil

  • 1 tsp White or Yellow Miso

  • 1 tsp Almond Butter

  • 1 tsp Chili Crisp

  • ¼ Cup Pickled Red Onions

  • ¼ Cup Crispy Fried Shallots or Fried Onions

A plated dish with green asparagus spears, pickled red onions, crispy onion strips, roasted mushrooms, and pea hummus on a black-rimmed white plate.

EQUIPMENT: Large skillet or griddle, knife, cutting board, wooden spoon or spatula.

Instructions:

Start by trimming the woody ends from the asparagus and cutting the spears into bite-sized pieces. Slice the mushrooms and roughly chop the peanuts.

Heat the olive oil on a large skillet or griddle over moderate heat and add the mushrooms, cooking until they release their moisture and begin to brown. Stir in the asparagus and cook for several minutes until bright green and just tender. Add the peanuts and continue cooking for another minute or two, allowing them to lightly toast alongside the vegetables.

Reduce the heat slightly and add a few tablespoons of water to the skillet or griddle, scraping up any browned bits from the cooking surface. Add the Tomato Vinegar, soy sauce, chili crisp, miso, and almond butter, stirring until smooth. Let the liquid simmer gently for a minute or two so the flavors come together without reducing too aggressively.

Reduce the heat to low and add 2 tablespoons butter, stirring and swirling until the butter melts into the liquid and forms a glossy sauce that coats the asparagus, mushrooms, and peanuts. Taste and adjust with salt and black pepper if needed.

Split the biscuits and lightly butter the cut sides. Place them cut-side down on the griddle or skillet until golden brown and crisp around the edges.

To serve, spoon the asparagus, mushrooms, and peanuts over the griddled biscuits, making sure to capture plenty of the tomato vinegar sauce. Finish with the pickled red onions and a generous handful of crispy fried shallots or fried onions.

Tomato Vinegar
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