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The flavors of spring combine for a delicious side dish. Local asparagus, wild mushrooms, and fried shallots are savory and complemented with white wine.
2 Bunch Local asparagus
Extra-virgin olive oil
2 Tablespoon unsalted butter
4 Cup Mixed Wild Mushrooms
1/4 Cup white wine
2 lemon, halved
Kosher salt
1 Cup Canola oil
1 Large shallot, sliced into rings
1/4 Cup all-purpose flour
Sea salt
: 450 ˚F
2 Bunch Local asparagus
As Needed Extra-virgin olive oil
2 Tablespoon unsalted butter
4 Cup Mixed Wild Mushrooms
1/4 Cup white wine
1 lemon, halved
To Taste Kosher salt
1 Cup Canola oil
1 Large shallot, sliced into rings
1/4 Cup all-purpose flour
To Taste Sea salt
1 lemon, halved
To Taste Sea salt