Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives
Summary
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Ingredients
1 tablespoon
olive oil 1 pound
assorted wild mushrooms, stems removed and cut into quarters (fresh shiitakes, Ali‘i, oysters, portabella, crimini) 2 cloves
garlic cloves, peeled and sliced paper thin 1
splash Madeira or dry white wine 1 bunch
pencil asparagus, cut in 2 inch segments, blanched 1 cup
nicoise olives, pitted and chopped 1 teaspoon
sesame seeds, toasted 1 teaspoon
fresh thyme leavesInstructions
- Heat the olive oil until it begins to smoke.
- Add in the mushrooms and wait 10 seconds before tossing.
- Cook for 3 minutes.
- Add in the sliced garlic and deglaze the pan with a splash of the wine.
- Add the asparagus and heat through.
- Add in the olives, sesame seeds, thyme, and season to taste.
