Wild Mushroom Custard with Asparagus-Truffle Sauce Recipe | Ming Tsai | Food Network

Ingredients

• 2 to 4 ounces of butter
• 2 sliced white onions
• 2 cloves of garlic, sliced
• 2 cups of water
• 2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper)
• 1 cup spinach leaves
• 1/2 tablespoon white truffle oil
• Salt and white pepper to taste
• 1 golf ball size black truffle, sliced (very optional)