Grilled Asparagus with Smoked Cream, Mustard Seeds, Foraged Mushrooms and Greens

  • serves 4

Courtesy of Chef Jimmy Stewart of Blacktail Florist.

3 Ratings
Directions for: Grilled Asparagus with Smoked Cream, Mustard Seeds, Foraged Mushrooms and Greens


Smoked Cream Mustard

200 g mustard seeds

200 g mustard seeds

250 mL white wine vinegar

50 mL water

80 g white sugar

2 cup whipping cream

2 cedar shingles


200 g morel mushrooms, washed

200 g hen of the woods, washed

2 bunch green asparagus, woody stems removed

2 sprig thyme

2 Tbsp butter

2 Tbsp canola oil

pinch salt and pepper

Foraged Greens, washed very well

maple blossoms

land cress


miners lettuce

wood sorrel


Smoked Cream Mustard

1. Pour cream into a thick-bottomed pot and start reducing over medium-high heat.

2. Light cedar shingles on fire over a grill or light cedar with blowtorch and let burn for approx. 1 minute.

3. Add the burning cedar into the cream. Reduce the cream by half and season with salt. Strain out the wood.

4. Bring vinegar, sugar and water to boil. Add the mustard seeds and let them hydrate until they are soft.

5. Add tablespoons of mustard seeds to the cream to taste. The cream should be a combination of smoky, sweet, salty and tart.


1. 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.

2. 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.

Foraged Greens, washed very well

1. Plate asparagus and mushrooms, and gently add sauce over ingredients. Decorate plate with foraged greens and serve immediately.

See more: Mushrooms, Vegetables, Vegetarian


More Recipes You'll Love