Black Truffle Salt ·
Easy and Quick ·
SELECT Robust olive oil ·
Sicilian Lemon balsamic ·
Vegetables ·
White Truffle olive oil ·
Asparagus with Sautéed Mushrooms and Truffle Chive Fondue
Asparagus with Sautéed Mushrooms and Truffle Chive Fondue
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 1 pound asparagus
- Fustini’s Robust SELECT olive oil
- Salt and pepper
- 2 tablespoons Fustini’s Robust SELECT olive oil
- 2 tablespoons butter
- 2 cups assorted mushrooms - sliced
- 2 cloves garlic - minced
- 2 tablespoons Fusitni's Vinoso Red Wine Vinegar
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chicken stock
- 4 drops of Fustini’s Truffle Oil
- Pinch Fustini’s Truffle Salt
- 3 tablespoons minced chives
- Splash Fustini’s Sicilian Lemon Balsamic vinegar
- Salt and pepper
Directions
- Preheat the oven to 350 degrees. Peel and peel asparagus and place onto a baking sheet in a single layer. Drizzle liberally with Fustini&rsquo,s Robust EVOO, season with salt and pepper and roast in a hot oven for 3 to 6 minutes. Remove from the oven and place onto the service plate. Spoon some of the Mushroom and Truffle Chive Fondue over top and serve.
- Heat oil and butter in a large skillet. Once hot, add mushrooms and cook over high heat, stirring often, until soft and slightly brown- 5 minutes. Add garlic and cook for another minute. Add wine to deglaze and cook, stirring until wine is gone. Add sour cream, heavy cream, chicken stock, Fustini&rsquo,s Truffle Oil, Fustini&rsquo,s Truffle Salt, chives, Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar, salt and pepper and bring to a simmer. Turn heat to low and simmer until slightly thickened - 7 minutes. Serve immediately.
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