Thursday, April 10, 2014

seasonal: grilled asparagus with oyster mushrooms



Finally! Spring! Asparagus!

This is a quick one - I trimmed and scrubbed the asparagi (I love to think this is the proper plural form) and grilled them with a dash of unfiltered olive oil, some salt and freshly ground black pepper.
At the same time I sliced the oyster mushrooms, chopped a large shallot and fried them on butter until they relinquished all liquids (also with salt and pepper). Voila!

You can't see it on the picture, becuse the dish was already a mess when I figured it out, but parmesan shavings really bound it together, elevating it from different ingredients thrown on a plate to a proper dish.