Roasted Shiitake, Asparagus, Onion Confit, And Fontina Frit

Course : Asparagus
Serves: 4
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4 pieces shiitake mushrooms
2 tablespoons olive oil to taste
2 tablespoons balsamic vinegar to taste
5 pieces asparagus spears
1/2 Cup sugar
4 Large eggs -- beaten
2 tablespoons canola oil
1/4 Cup grated Fontina
1 tablespoons minced fresh thyme
2 tablespoons Red Wine Onions (recipe follows)
2 medium onions -- cut into julienne strips
2 tablespoons olive oil
1 Cup red wine
1 teaspoon orange zest
1/2 Cup port

Preparation / Directions:

Preheat oven to 375°ree; F. Brush shiitake with olive oil and sprinkle with vinegar, salt, and pepper to taste. Wrap in foil and roast for 20 minutes. Let cool and cut into quarters. Blanch asparagus in boiling salted water for 4 minutes, drain, and plunge into a bowl of ice water. Cut into 1/2-inch pieces. In a nonstick ovenproof skillet sauté onions, shiitake, and asparagus in canola oil over moderately high heat for 1 minute. Add eggs and cook, stirring, for 1 minute. Place in 375°ree; F. oven for 3 minutes, or until set. Slide onto a serving plate and sprinkle with Fontina and thyme. (Red Wine Onions) In a skillet sauté onions in oil over moderately high heat until soft. Add wine, port, and sugar and bring to a simmer. Cook over moderate heat until liquid evaporates. Season with salt and pepper.


Nutritional Information:

361 Calories (kcal); 18g Total Fat; (49% calories from fat); 7g Protein; 35g Carbohydrate; 187mg Cholesterol; 97mg Sodium

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