White Asparagus Tips and Smoked Hen of the Woods Mushrooms in Porcini Oil and Garlic Dust

Looking for a dish that isn't centered around meat? This may be for you
mushrooms and asparagus in mushroom sauce

Mushrooms and white asparagus in a mushroom sauce... get ready for some incredible umami.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

4
Servings
167
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade:

  • 1  Tablespoon  porcini oil
  • 2  Tablespoons  olive oil
  • 1  Tablespoon  liquid smoke
  • 1  Tablespoon  kosher salt
  • apple cider vinegar

For the salad:

  • pint of Maitake mushroom
  • pint of hen of the woods mushrooms
  • pint of beech mushroom
  • 2o  pieces of whole white asparagus
  • 3  Tablespoons  kosher salt

For the cream of asparagus:

  • 1/2  Cup  heavy cream
  • large diced potatoes (boiled)
  • 1  Teaspoon  porcini dust
  • smoked salt, such as Maldon salt, to taste
  • garlic cloves, sliced, fried, and ground

Directions

For the marinade:

In a medium bowl place porcini oil, olive oil, liquid smoke, kosher salt, and apple cider vinegar. Using a whisk, stir all ingredients and set aside.

For the salad:

Clean and toss all mushrooms in marinade. Cut asparagus tips, 2 1/2” long.  Cut off 1” off the ends and reserve the body.

In a sauce pot boil water with 3 tbs kosher salt.  Place tips in pot and cook until tender.

Immediately put in ice water to stop cooking process.

Once cold, toss in with mushrooms. Let sit until serving.

For the cream of asparagus:

In a sauce pot, place heavy cream, asparagus body (that was set aside) and salt to taste. Let simmer until tips are beyond tender. Let cool and blend together. Add boiled potato to asparagus cream for creamier consistency. Set aside and let cool.

To plate:

In 4 bowls of choice, put 2 ounce of cream of asparagus in the center. Separate 4 portions of mushroom salad mix and place over cream of asparagus.  Dust each plate with porcini powder and garlic dust.  Finish with smoked salt and enjoy.

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
15mg
5%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
46µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
5µg
0%
Folate, total
2µg
1%
Magnesium, Mg
13mg
4%
Phosphorus, P
38mg
5%
Selenium, Se
1µg
2%
Sodium, Na
140mg
9%
Water
33g
1%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.