Instructions

Wash the asparagus and remove the hard part near the stem. Peel and chop chives into fine brunoise. Dice mushrooms, once washed, similar size to chives. Roast the asparagus on a Magefesa Vulcan Plus roaster, until well browned. Meanwhile, prepare the sauce to accompany asparagus. Melt butter together with some mild olive oil in a Magefesa Nova skillet. Add the chives, season and poach the whole over medium heat. Add Portobello mushrooms, bacon and pine nuts and sauté the whole over high heat for a couple of minutes. Spice with thyme and adjust salt and pepper. Once asparagus are well browned, set them on a platter and cover with the stir fried vegetables. Serve them hot.
This recipe can be served as garnish for meat on Thanksgiving Day dinner.