Pan Roasted Asparagus with Morel Cream Sauce – Fustini's Oils & Vinegars

Ingredients

• 1 teaspoon grapeseed oil
• 1 pound asparagus peeled and ends snapped
• Salt and pepper
• Morel Cream
• Crispy Shallots
• Fustini’s Robust SELECT olive oil
• .35 ounce dried morel mushrooms
• 1/4 cup white wine
• 1 teaspoon Fustini's Black Truffle balsamic
• 1 tablespoon Fustini’s Robust SELECT olive oil
• 1 shallot, minced
• 1 cup heavy cream
• 3-4 drops Fustini's White Truffle olive oil
• 3-4 shallots, sliced thin
• 2 tablespoons flour
• 1/4 cup grapeseed oil
• salt