Summary: Easy, quick, fresh, delicious
- 2 tsp butter (I used buffalo milk but recognize that is a totally obscure product)
- 2 garlic cloves, peeled and minced
- 12 cremini (baby bella) and/or white button mushrooms, cleaned, trimmed, thickly sliced
- 8 asparagus spears, cleaned, trimmed, cut into 1.5″ lengths
- slosh of white wine (1/4c or so)
- 1/4 tsp truffled Maldon salt (or just Maldon), more to taste
- 1/2 tsp white truffle oil, more to taste
- In a 10″ nonstick skillet, melt the butter over medium-high heat. When it’s melted and warm, add the minced garlic, stir, and after 1 minute, add the mushrooms. Toss to slick rather evenly with the butter, and after a couple minutes, add the asparagus. Toss to combine, and add the wine and salt.
- When the veggies are al dente but also definitely cooked through, pour out into a serving dish, and drizzle with truffle oil to taste.
In this sauté, I definitely used some obscure items. Sub regular butter for the buffalo milk butter if you’ve not randomly picked this up at an Italian market recently as have I. The truffled Maldon is nothing more than Maldon sea salt mixed with bits of dried black truffle. Use regular Maldon, or if you have access to dried truffle, just stir some in to the salt. Truffle oil is an amazingly yummy product which you can find at a variety of places such as Whole Foods, specialty stores and even good supermarkets that boast a wide variety of products.
Number of servings (yield): 2-3 as a side dish
Recipe by Em-i-lis