Wild asparagus with Shiitake mushrooms
150 g wild asparagus, cleaned
1 green onion, thinly sliced
1 tbs butter
100 g Shiitake mushrooms, thinly sliced
50 ml white wine
Pinch of salt and pepper
1 tbs olive oil
Salt and pepper
Lightly sauté green onions in butter for 2-3 minutes.
Add mushrooms, stir and combine, simmer for 2 minutes.
Stir in wine, and simmer for 3 more minutes until the liquid has evaporated. Season with salt and pepper, remove from heat.
Splash olive oil over asparagus and sauté in a hot grill pan for about 5 minutes with occasional shaking. Season with salt and pepper.
Serve as hors d'oeuvre topped with few tablespoons of braised mushrooms.