Warm Asparagus with Mushroom Duxelle, Pistachio Mascarpone, and Radish Dressing
Source: Tony Ferrari & Jonathan Sutton, Hillside Supper Club
Recipe Type: Salads | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on May 9, 2015.
Serves 4
INGREDIENTS
1 pound jumbo asparagus
1 cup mushrooms, chopped (maitake or a mix)
5 tablespoons extra-virgin olive oil, divided
3 tablespoons minced garlic
4 tablespoons minced shallots
1 teaspoon fresh thyme leaves
1 tablespoon lemon juice
3 tablespoons red wine
1 teaspoon red wine vinegar
3 tablespoons orange juice
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons champagne vinegar
½ cup diced radish (preferably watermelon radish, diced small)
¼ cup mascarpone cheese
4 tablespoons shelled pistachios
4 sprigs chervil (or micro greens), for garnish
PREPARATION
Peel the asparagus and cut the tough part off, about 2 inches from the bottom. In salted boiling water in a large pot, blanch the asparagus for about 45 seconds. Transfer to ice water to stop the cooking.
For the duxelle: Caramelize the mushrooms with 1 tablespoon olive oil in a sauté pan over high heat, then add the garlic, shallot, and thyme. Lower the heat to medium-high and cook until everything is soft. Add the lemon juice, red wine, and vinegar to the pan and deglaze. Continue cooking until the liquid is reduced to the consistency of syrup. Allow the mixture to cool, then chop by hand or by pulsing in a food processor. Fold in 4 more tablespoons of olive oil.
For the dressing: Combine the orange juice, sesame oil, mirin, soy sauce, canola oil, and champagne vinegar in a mixing bowl. Add the diced radish, mix well, and chill.
For the pistachio mascarpone: Combine the mascarpone and the pistachios in a mixing bowl.
To finish: Distribute the asparagus among 4 plates. Lightly spoon over the mushroom duxelle, followed by the radish dressing. Finish with a quenelle of pistachio mascarpone and garnish with the chervil.
