Chargrilled white asparagus with morels, shiitake mushrooms, parmesan & truffle

Tue, 18 February 2020

Chargrilled white asparagus with morels, shiitake mushrooms, parmesan & truffle

 

Ingredients:
12 white asparagus spears, peeled and blanched

150g morel mushrooms, cleaned

150g shiitaki mushrooms, cleaned

100ml sweet sherry vinegar

100g butter

100g parmesan

20g black truffle

Method:

• Heat a chargrilled pan, toss asparagus spears in a little vegetable oil & season with sea salt and black pepper.
• Place spears on grill pan and mark on all sides. Heat a small frying pan with 50g of butter and a little vegetable oil.
• Add morels and shiitaki mushrooms and toss until tender (2 – 3 min).
• Turn down heat and add sherry vinegar, rest of the butter and season with sea salt and black pepper.
• Place asparagus spears on plate, spoon over the mushrooms, grate parmesan cheese and truffle over.