1 Tbsp. butter
1 large shallot, sliced
2 cloves garlic, chopped
¾ lb. oyster mushrooms (substitute button, cremini or shiitake)
To taste kosher salt and freshly ground black pepper
¼ cup white wine
1 ea. tangerine, juice and zest of
1 lb. asparagus spears, med. size; peeled and tied in 3 little bundles
¾ cup fontina cheese, grated
as needed truffle oil
¼ cup fresh basil, chiffonade
Heat a 10” sauté pan over medium High heat. Add butter, shallots, garlic and mushrooms; season with salt and pepper and cook until mushrooms are cooked through; about 6-7 minutes. Deglaze the pan with the white wine and tangerine juice. Add the zest, reduce liquid until almost dry and check seasoning; set aside.
Bring a large pot of water to a boil over high heat. Plunge the asparagus in and cook approx 2-3 minutes until done, but not overcooked. Cut the strings and arrange asparagus on a platter. Season with a little salt & pepper.
Pour the warm mushrooms on top of the asparagus and sprinkle with the fontina cheese. Drizzle the entire dish with the truffle oil and basil.
Yield: 4-6 Servings