INGREDIENTS:
1 pound asparagus-as thick as you can find ½ pound shiitake mushrooms, stems removed and reserved for stock ½ cup white wine such as Grenache Blanc ½ teaspoon fresh minced ginger ½ large white or yellow onion cut through the root, then cut once more from root to tip, and then into thin half-moons 2 cloves garlic, sliced very thinly 1½x¾ inch piece of fresh ginger, peeled and thinly sliced 2 cups light vegetable stock or water 2 tablespoons hoisin sauce ½ cup orange juice grapeseed oil as needed for cooking Salt and pepper to taste
METHOD:
Slice finely or smash the shiitake mushroom stems.
Heat a small saucepan over medium heat. Film the pan with oil, and when hot, add the shiitake stems. Sauté until fragrant and coloring a little, but be careful not to scorch them. Add the garlic and ginger, and sauté until the garlic has softened a little and is aromatic. Add the hoisin and bring to a boil. Add the stock or water, stir well, and return to a boil. Once this stock has boiled, lower the heat to a bare simmer for 5-15 minutes, reducing it to 1 cup.
Lay an asparagus spear flat on the cutting board. Grip the tip in the thumb and forefinger and point the base away from you. Using a sharp swivel peeler, start 2 to 3 inches from the tip and peel down the length towards the base. Do not use too much pressure or you will snap the stalk. Rotate the stalk and peel all the way around. When they are all peeled, go back with a sharp knife and trim the ends off at a 45-degree angle. After you cut the end at 45 degrees, rotate the stalk 45 degrees then cut, then rotate the stalk 45 degrees again and cut an inch and a half up stalk, continuing until done. Do this to all the asparagus. When sliced, place in asparagus into a bowl and drizzle with oil and season with salt and pepper.
Heat a heavy 10-inch sauté pan over medium high heat. Film with some oil, and toss in the mushrooms. Stir to coat with the oil. Sprinkle a pinch of salt over the mushrooms. When the liquid from the mushrooms has evaporated and the mushrooms are starting to brown, add the wine and swirl to get some on all the mushrooms.
When the wine has evaporated from the pan, and the mushrooms have browned and have some crisp edges, push them to the outside rim of the pan and add the onions. Sauté onions just until tender and push to the side.
Add the asparagus. Sauté a couple minutes to give some color to the asparagus. Stir everything together, then add a ½ cup of the strained mushroom stock and cover the pan. Cook until the stock evaporates, around 30-60 seconds. Taste the asparagus-if it is tender, transfer the contents of the pan to a serving dish with a slotted spoon. If not, cook a minute more. The asparagus should be just tender. Once transferred, add the rest of the stock and the orange juice and cook to reduce to a sauce-like consistency. Return the vegetables to the pan and toss to coat. Serve hot.
Chef’s Notes:
You can do this with thinner spears, just cut to the appropriate thickness. If using pencil thin spears, just cut into 2 inch lengths.
Serves: 4
Source: Chef Andrew E Cohen
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