Asparagus with Sautéed Mushrooms and Truffle Chive Fondue

Directions

1. 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.
2. 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.