Shiitake, asparagus and almond panfried
To prepare the asparagus slice a very thin piece off the base end and with a potato pealer shave the tough skin towards the base.
This will make it easier to chew.
Place the asparagus and mushrooms in a pre-heated pan with olive oil.
When they have a little colour, turn over and add the almonds.
Cook until slightly charred on the outside and crunchy on inside (approx. 10 minutes)
Remove from heat and add the butter.
This will give a creamy finish.