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Preheat the oven to 350 degrees. Peel and peel asparagus and place onto a baking sheet in a single layer. Drizzle liberally with Fustini’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’s Truffle Oil, Fustini’s Truffle Salt, chives, Fustini’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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