Yield: 4 Servings
1 Tbsp Butter
¾ lb Cremini mushrooms, sliced (substitute button, shiitake or oyster)
To taste Kosher salt and freshly ground black pepper
½ lb Tomatoes, diced
1 large Navel orange, segments, juice and zest of
12-16 each Kalamata olives, cut in quarters
¼ cup Fresh basil, chiffonade
1-1/4 lb. Asparagus spears, medium size
¼ lb Manchego cheese, shaved
1. Heat a 10” sauté pan over medium High heat. Add butter and mushrooms; season with salt and pepper and cook until mushrooms are cooked through; about 6-7 minutes. Add the tomato, orange (segments, juice, and 1 tsp zest) and olives. Cook several minutes until warmed through. Add basil, check seasoning and set aside.
2. Fill a large saucepan fitted with a steamer grate and a lid with an inch or water. Place on a stove over high heat. When the water comes to a boil, add the asparagus and cook approx 3-4 minutes until done, but not overcooked. Arrange asparagus on a platter and season with a little salt & pepper.
3. Spoon the warm mushroom mixture on top of the asparagus sprinkle with the cheese and serve.