We had the best wood-fire wild mushroom pizza drizzled with truffle oil during our vacation week of gluttony. It was to die for. I’ve been craving that pizza since, but because we are on our quest to lose the weight that we gained from our vacation, I wanted to cook something that involved mushrooms and truffle oil minus the carbs.
On our way back home from vacation, we stopped by the Korean market and got some beautiful oyster and enoki mushrooms. I was so excited to make my asparagus and oyster mushroom salad (the enoki mushrooms were reserved for miso soup tomorrow), but to my dismay, the oyster mushrooms started to grow fungus on itself and not in a good way I was so distraught. [Yes. Distraught. Haven't you learned that I'm a bit of a drama queen, yet? ] I really, really wanted that warm salad tonight with the truffle oil. Actually, I just really wanted the truffle oil. So fortunately I still had the enoki mushrooms and thought I’d give it a try instead, and sure enough it tasted just as good!
Roasted Asparagus and Enoki Salad Drizzled with Truffle Oil
1 pound asparagus, ends trimmedd and cut to 3-inch lengths
2 packages enoki mushrooms, cut 2 inches off the base and pull/shred apart
3 tablespoons extra virgin olive oil
1 large lemon
Salt and freshly ground black pepper
Small block of parmesan cheese
Truffle oil, for drizzling
Preheat oven to 450 degrees F.
Toss asparagus and enoki mushrooms with extra virgin olive oil, salt, and pepper. Spread onto a cookie sheet and roast for about 10 minutes until the mushrooms start to brown and the asparagus spears are tender. Remove from oven.
Toss the roasted asparagus and mushrooms with the lemon juice and arrange onto a platter. Shave the parmesan over the salad, and finish with a drizzle of truffle oil.
Makes 4 side salads.