Asparagus with Mushrooms
Green Asparagus with Oyster Mushrooms and Tahini Sauce
Servings: 1
Adjust servings here:
Equipment
- frying pan
- sauce pan
- pot
Ingredients
- 250 grams green asparagus
- 200 grams oyster mushrooms
- 1 egg
- a bit olive oil
SAUCE
- 1 tbsp tahini
- 1 tsp honey
- 1 tsp olive oil
- 1 tbsp lemon juice
- a bit salt & pepper
- 1/4 cup water
- 1/2 tsp corn starch or all purpose flour
TOP/ SERVE WITH
- a few sprigs dill
- a bit chili flakes
- a few walnuts
Instructions
CLEANING ASPARAGUS
- Chop off the woody ends of the asparagus. Use a knife to determine where the soft part starts, which is roughly 2.5 cm (1 inch) from the end. Rinse the asparagus under water.
SAUCE
- Add to a bowl; tahini, honey, olive oil, lemon juice, salt, pepper and water. Mix with a fork or whisk. Add corn starch and mix again. Set aside.
EGG
- Boil water in a pot. Add the eggs and cook for 6 minutes. Discard the water and rinse the eggs under cold water for at least 30 seconds. Peel the eggs.
ASPARAGUS
- Bring water to a boil in a pot and add the asparagus. Boil for 4 minutes, then transfer the asparagus to a plate.
MUSHROOMS
- Heat a frying pan over high heat and add olive oil. Remove any sand or dirt from the oyster mushrooms, then tear them into small strips and add them to the pan. Add a pinch of pepper and fry for a few minutes. Set aside.
GRILLING ASPARAGUS
- Heat a grill or frying pan over high heat. Add the asparagus and sear until they are slightly charred. If the asparagus appears dry, add a bit more olive oil.
SAUCE
- Heat a saucepan over medium-high heat. Add the sauce mixture and stir continuously until it thickens. Set aside.
PLATING
- Place the asparagus in the center of the plate. Layer the mushrooms on top of the asparagus. Slice the egg(s) and arrange them on top of the mushrooms. Drizzle the sauce over all the ingredients.
- Crush some walnuts in your hand and add on top. Add chili flakes and dill on the eggs.