Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives – Foodland Super Market

Ingredients

• 1 tablespoon olive oil
• 1 pound assorted wild mushrooms, stems removed and cut into quarters (fresh shiitakes, Ali‘i, oysters, portabella, crimini)
• 2 clove garlic cloves, peeled and sliced paper thin
• 1 splash Madeira or dry white wine
• 1 bunch pencil asparagus, cut in 2 inch segments, blanched
• 1 cup nicoise olives, pitted and chopped
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon fresh thyme leaves
• salt and pepper to taste