Trim the asparagus and cut into ˝-inch pieces. Steam until barely tender. Preheat the oven to 375°F. In a skillet, heat the oil and sauté the onion until it begins to soften. Add the garlic and thyme, and sauté a few more minutes. Add the mushrooms and sauté until they are tender. Stir this mixture into the rice. Add the dill, then add the asparagus, lemon juice, salt and tamari. Turn into a 9 x 13 inch baking dish. Pour Cheddar Dijon Sauce over the casserole. Bake 15 minutes, until heated through.
Cheddar Dijon Sauce
3 Tablespoons butter
3 Tablespoons flour
1˝ cups milk
1 cup grated sharp cheddar
2 teaspoons Dijon mustard
˝ teaspoon chopped dill
Melt the butter in a saucepan. Add the flour and cook for a few minutes. Add the milk and stir until it is smooth and begins to thicken. Add the cheese and stir until melted. Season with mustard and dill.
~ Enjoy ~
Photo: Robert Gubbins | Dreamstime.com
Recipe by Elin England
Author of Eating Close to Home: A Guide to Local Seasonal Sustenance in the Pacific Northwest
Author of Eating Close to Home: A Guide to Local Seasonal Sustenance in the Pacific Northwest
ASPARAGUS WITH MUSHROOMS AND RICE
3 cups cooked brown rice
1 pound fresh asparagus
2 Tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon chopped fresh dill
1 teaspoon chopped thyme
1 pound fresh asparagus
2 Tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon chopped fresh dill
1 teaspoon chopped thyme
4 cups sliced mushrooms (brown crimini work just fine, or use fresh wild mushrooms if available)
2 Tablespoons lemon juice
˝ teaspoon salt
1 teaspoon tamari
Cheddar Dijon Sauce (recipe follows)
2 Tablespoons lemon juice
˝ teaspoon salt
1 teaspoon tamari
Cheddar Dijon Sauce (recipe follows)
