2 pounds asparagus, ends trimmed
1 tablespoon Bartenura extra virgin olive oil*
1 large Melissa’s organic shallot, minced
2/3 pound shiitake mushrooms, caps cut in half and thinly sliced
1 package Hokto organic maitake mushrooms, separated, base discarded
1 package Hokto organic brown beech (bunashimeji) mushrooms, separated, base discarded
1/4 teaspoon David’s kosher salt*
1/4 teaspoon black pepper
3 tablespoons Baron Herzog white wine, such as Chardonnay*
1. Bring 3/4 inch of water to a boil in a large covered pot that will hold a fully open steamer basket. Place trimmed asparagus with tips all facing the same direction in a steamer basket. Add the steamer to the pot once the water is boiling. Cover and cook 4 minutes, until asparagus is bright green and firm-tender when pierced with a fork. Immediately arrange asparagus in a serving dish with tips facing the same direction.
2. While asparagus are cooking, heat oil in a large skillet over medium-high heat. Add shallots and mushrooms and season with salt and pepper. Cook, stirring frequently until almost soft, about four minutes. Pour in white wine and cook, stirring constantly for one more minute. Spoon mushrooms over and between asparagus.
*Kosher for Passover items