Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives

August 28, 2012 / By Foodland
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Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives

Chef Keoni Chang shares this delicious medley of wild mushrooms and fresh asparagus!
Course Side Dish
Cuisine Vegetables
Servings 4 Servings

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 leaves
  • salt and pepper to taste

Instructions 

  1. Heat the olive oil until it begins to smoke.
  2. Add in the mushrooms and wait 10 seconds before tossing.
  3. Cook for 3 minutes.
  4. Add in the sliced garlic and deglaze the pan with a splash of the wine.
  5. Add the asparagus and heat through.
  6. Add in the olives, sesame seeds, thyme, and season to taste.
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