Courtesy of Chef Jimmy Stewart of Blacktail Florist.
ingredients
Smoked Cream Mustard
Vegetables
Foraged Greens, washed very well
directions
Pour cream into a thick-bottomed pot and start reducing over medium-high heat.
Light cedar shingles on fire over a grill or light cedar with blowtorch and let burn for approx. 1 minute.
Add the burning cedar into the cream. Reduce the cream by half and season with salt. Strain out the wood.
Bring vinegar, sugar and water to boil. Add the mustard seeds and let them hydrate until they are soft.
Add tablespoons of mustard seeds to the cream to taste. The cream should be a combination of smoky, sweet, salty and tart.
Melt butter in a pan on low heat, add mushrooms and increase heat to medium-high. Gently move the mushrooms around the pan, add the thyme sprig, salt and pepper. Cook until tender.
Gently coat asparagus with canola oil and salt to taste. Place on grill or pan and allow one side to brown. Remove and slice into bite size pieces.
Plate asparagus and mushrooms, and gently add sauce over ingredients. Decorate plate with foraged greens and serve immediately.