For Sauteed Mushrooms:
1 ounce olive oil
1/2 pound assorted wild mushrooms, cleaned and sliced (King Oyster or Trumpet Royale variety are best if available)
1/2 white onion, chopped fine
2 cloves garlic, minced
1 ounce white wine
1 tsp basil, chopped
1 tsp Italian flat parsley, chopped
Salt and pepper, to taste
For the Asparagus:
1 bunch asparagus, tough part of the stalk removed and peeled if necessary
1 ounce olive oil
pinch salt and pepper
Remaining Salad Ingredients:
4 ounces baby arugula, washed and dried
1 ball of burrata cheese
6 very thin slices of Prosciutto San Danielle
1. Sauté the mushrooms in olive oil for 5 minutes until soft and golden and season with salt and pepper right away. Add the onions and garlic and cook for 2 more minutes. Add the wine and cook until all of the moisture has evaporated.
2. To finish the mushrooms chop up flat parsley and basil and add it in. Remove from the pan and set aside.
1. Break off the lower part of the stalk where it breaks easily. Peel an additional inch or so of the lower skin if the asparagus is thick and large.
2. Place the asparagus on a sheet tray and drizzle some olive oil, salt and pepper on the asparagus. Then place into a preheated 400°F oven and roast for 7-8 minutes until cooked. Make sure that it still has a firm bite.
1. In a small bowl add Dijon mustard, Champagne vinegar, shallot and lemon juice. Add salt and pepper and start whisking while adding the olive oil slowly.
1. In the center of the plate, place 4 of the roasted asparagus spears. Whisk the dressing and add just a hint of dressing on the asapargus. Then in a separate bowl toss the baby arugula with the dressing and place a mound on top of the plated asparagus.
2. Scoop a large dollop of the burrata onto the arugula mound. Top with the prosciutto slice. Spread some of the mushrooms around the plate and serve.