Truffle Mushroom & Asparagus Recipe
spinach cream sauce, mozzarella, provolone, parmesan, asparagus, mushrooms, roasted tomatoes, artichokes, truffle aioli
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Ingredients
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Vegetables
Dairy
Condiments
Seasoning
Method
Preparation
- 1
Prepare Vegetables
Wash and trim the asparagus, cut into 2-inch pieces. Clean and slice the mushrooms. If using canned artichokes, drain and cut them into quarters. If using fresh tomatoes, roast them in the oven at 180°C (350°F) for about 20 minutes until soft.
- 2
Make Spinach Cream Sauce
In a saucepan over medium heat, add 1 tablespoon of olive oil. Add the cream and bring to a simmer. Stir in the spinach, salt, and black pepper, cooking until the spinach is wilted and everything is well combined. Set aside.
Cooking
- 3
Sauté Vegetables
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and mushrooms, sautéing for 5-7 minutes until they are tender. Stir in the roasted tomatoes and artichokes, continuing to cook for another 2-3 minutes.
- 4
Finishing Touch
- 5
Serve
Plate the Truffle Mushroom & Asparagus mixture and drizzle with truffle aioli. Serve warm and enjoy!
