Asparagus with Sautéed Mushrooms and Truffle Chive Fondue – Fustini's Oils & Vinegars

Ingredients

• 1 pound asparagus
• Fustini’s Robust SELECT olive oil
• Salt and pepper
• 2 tablespoons Fustini’s Robust SELECT olive oil
• 2 tablespoons butter
• 2 cups assorted mushrooms - sliced
• 2 cloves garlic - minced
• 2 tablespoons Fusitni's Vinoso Red Wine Vinegar
• 2 tablespoons sour cream
• 2 tablespoons heavy cream
• 2 tablespoons chicken stock
• 4 drops of Fustini’s Truffle Oil
• Pinch Fustini’s Truffle Salt
• 3 tablespoons minced chives
• Splash Fustini’s Sicilian Lemon Balsamic vinegar