Springtime is perfect for melding two flavors together as we transition into a new season. This recipe highlights the savory creamy morel with the bright fresh flavor from the asparagus. Bonus is enjoying the first produce that you can find in Michigan.”
– Chef Andy
1 teaspoon Fustini’s avocado oil 1 pound asparagus, peeled and ends snapped Salt and pepper Morel Cream (see below) Crispy fried onions Fustini’s Robust Single Varietal EVOO
Preheat oven to 450 F. Place a large roasting pan in the oven to preheat. Toss the asparagus with Fustini’s avocado oil and season with salt and pepper. Carefully remove hot pan from oven and place asparagus in single layer on bottom. Roast in hot oven 3-5 minutes or until hot and slightly browned. Remove from oven and serve with Morel Cream, crispy onions and a drizzle of Fustini’s EVOO.
¼ ounce dried morel mushrooms ¼ cup white wine 1 teaspoon Fustini’s Black Truffle Balsamic Vinegar 1 tablespoon Fustini’s Robust Single Varietal EVOO 1 shallot, minced 1 cup heavy cream Salt and pepper 3-4 drops Fustini’s White Truffle EVOO
Place morels in bowl. Bring wine and vinegar to simmer over low heat and pour over mushrooms. Let mushrooms rehydrate for 30 minutes. Remove mushrooms from liquid and chop, reserving liquid. Heat Fustini’s EVOO in small saucepan over low heat. Add shallot and cook for 30 seconds. Add reserved mushroom liquid and bring to simmer. Reduce liquid by half and add cream and chopped mushrooms. Bring to simmer and cook, stirring occasionally, until sauce is thickened. Season with salt and pepper and a few drops of Fustini’s White Truffle EVOO and serve.