Fresh Asparagus and Wild Mushroom with Sesame and Nicoise Olives

Chef Keoni Chang shares this delicious medley of wild mushrooms and fresh asparagus!



Adjust Servings

Recipe CategoriesVegetables


1Tablespoonolive oil
1Poundassorted wild mushrooms, stems removed and cut into quarters (fresh shiitakes, Ali‘i, oysters, portabella, crimini)
2Clovegarlic cloves, peeled and sliced paper thin
1eachsplash Madeira or dry white wine
1Bunchpencil asparagus, cut in 2 inch segments, blanched
1Cupnicoise olives, pitted and chopped
1Teaspoonsesame seeds, toasted
1Teaspoonfresh thyme leaves
 eachsalt and pepper to taste


  1. Heat the olive oil until it begins to smoke.
  2. Add in the mushrooms and wait 10 seconds before tossing.
  3. Cook for 3 minutes.
  4. Add in the sliced garlic and deglaze the pan with a splash of the wine.
  5. Add the asparagus and heat through.
  6. Add in the olives, sesame seeds, thyme, and season to taste.


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