Courtesy of Chef Jimmy Stewart of Blacktail Florist.
Directions for: Grilled Asparagus with Smoked Cream, Mustard Seeds, Foraged Mushrooms and Greens
Ingredients
Smoked Cream Mustard200 g mustard seeds
200 g mustard seeds
250 mL white wine vinegar
50 mL water
80 g white sugar
2 cup whipping cream
2 cedar shingles
Vegetables200 g morel mushrooms, washed
200 g hen of the woods, washed
2 bunch green asparagus, woody stems removed
2 sprig thyme
2 Tbsp butter
2 Tbsp canola oil
pinch salt and pepper
Foraged Greens, washed very wellmaple blossoms
land cress
chickweed
miners lettuce
wood sorrel
Directions
Smoked Cream Mustard1. Pour cream into a thick-bottomed pot and start reducing over medium-high heat.
2. Light cedar shingles on fire over a grill or light cedar with blowtorch and let burn for approx. 1 minute.
3. Add the burning cedar into the cream. Reduce the cream by half and season with salt. Strain out the wood.
4. Bring vinegar, sugar and water to boil. Add the mustard seeds and let them hydrate until they are soft.
5. Add tablespoons of mustard seeds to the cream to taste. The cream should be a combination of smoky, sweet, salty and tart.
Vegetables1. Melt butter in a pan on low heat, add mushrooms and increase heat to medium-high. Gently move the mushrooms around the pan, add the thyme sprig, salt and pepper. Cook until tender.
2. Gently coat asparagus with canola oil and salt to taste. Place on grill or pan and allow one side to brown. Remove and slice into bite size pieces.
Foraged Greens, washed very well1. Plate asparagus and mushrooms, and gently add sauce over ingredients. Decorate plate with foraged greens and serve immediately.
See more: Mushrooms, Vegetables, Vegetarian