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Side Dish
Chef Tom Fraker
1 bunch Asparagus, washed and ends trimmed
1 12 ounce package Soy Taco
1/4 pound Porcini Mushrooms, stems removed
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
Kosher Salt to taste
Freshly Ground Black Pepper to taste
Blanch the asparagus in boiling salted water until tender but still crisp. Immediately submerge in ice water. Once cool, remove and set aside.
In a large pan, heat the soy taco until crumbly and set aside.
Heat the oil and butter in a large wok pan. Add the mushrooms and season with salt and pepper. Cook until mushrooms are tender. You may have to add more oil and/or butter as they cook. Add the asparagus and soy taco and sauté until heated through. Do not overcook or the asparagus will become mushy.
Serve hot.
