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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 pound(s) fresh asparagus, trimmed |
1/2 pound(s) fresh mushrooms, sliced |
4 green onions, thinly sliced |
1/2 cup(s) chopped walnuts |
1/4 cup(s) butter, cubed |
1/2 cup(s) mayonnaise |
1/2 cup(s) sour cream |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) ground nutmeg |
additional walnuts, optional |
Directions:
1. In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire.
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