Asparagus with Truffled Oyster Mushrooms & Fontina

Posted: Updated:


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