Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives
Chef Keoni Chang shares this delicious medley of wild mushrooms and fresh asparagus!
Ingredients
- 1 tablespoon olive oil
- 1 pound assorted wild mushrooms, stems removed and cut into quarters (fresh shiitakes, Ali‘i, oysters, portabella, crimini)
- 2 clove 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
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