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Asparagus and Spring Greens with Mushrooms

  • Yield: 2 quarts
Early seasonal flavor recipe featuring fresh Spring asparagus with rainbow chard, garlic ramps, and oyster mushrooms. Recipe by Peter Cipra, avid home cook and weekly Boise Farmers Market shopper.

Categorized: Side Dishes


  • 1 bunch Idaho Asparagus
  • 3-4 leaves Rainbow chard- Idaho grown
  • 2-3 Garlic ramps- Idaho grown
  • 2 cups Oyster Mushrooms – Idaho grown
  • 1 tbsp Olive Oil
  • 3 tbsp water
  • salt & pepper to taste
  • Don’t forget to season with salt, pepper, and perhaps some sage to taste.



  • Remove leaves from chard

  • Slice then saute chard veins until soft, then add the leaves after slicing into ribbons

  • Cook until greens are softened 3 to 4 minutes then add to serving plate

  • Slice ramps and begin to saute for 1 minute

  • Add mushrooms and cook until done about 4 minutes and add to serving plate on top of chard

  • Add 3 tablespoons of water to the pan and cook asparagus with ends removed until water evaporates

  • Add 1 tablespoon olive oil and saute for 1 minute then add to plate