Pan Roasted Asparagus with Morel Cream Sauce – Fustini's Oils & Vinegars
Pan-roasted asparagus with Morel Cream Sauce, infused with Fustini’s Robust SELECT olive oil and black truffle balsamic. Perfect vegetable dish!
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Cooking tools:
- Fine-mesh sieve
- Roasting pan
- Oven
- Stove
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Peeler
- Spoon
Ingredients
- 1 teaspoon grapeseed oil
- 1 pound asparagus peeled and ends snapped
- Salt
- 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
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