King Trumpet Mushrooms, Asparagus, Spring Peas and Young Onions, with a Meyer Lemon, Tarragon Beurre Blanc

Yield: 4 portions

Ingredients

1 lb King Trumpet Mushrooms
1 lb Snow Peas
1 lb Snap Peas
1 bunch Asparagus
5 Spring Onions
2 Meyer Lemons, zest & juice
1 tsp Tarragon, picked
12 Mint leaves
½ cup Olive oil

For the Purée:

1 lb English Peas
6 Mint leaves
1 tbsp Butter
1 cup Vegetable broth
For Beurre Blanc:
1½ cups White wine
1 Shallot, sliced
3 Thyme sprigs
6 Parsley stems
½ tsp Peppercorns
½ cup Heavy cream
½ lb Butter
1 Meyer Lemon, zest & juice
1 bunch Tarragon

Method:

For the Mushrooms

• Cut the King Trumpet mushrooms into 1-inch-thick rounds and score the tops.
• Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Sear the mushrooms, seasoning
  with salt and pepper.
• Cook for 3 minutes, flip, and cook for another 2 minutes until tender. Remove from the pan and set
  aside.

For the Purée

• Thinly slice one of the spring onions.
• In a sauté pan, heat 2 tablespoons of olive oil over medium heat and sweat the sliced onions for 3
  minutes without browning.
• Add the English peas and cook for another 3 minutes. Season with salt and pepper.
• Stir in the mint, zest, and juice of ½ Meyer lemon.
• Add the vegetable broth, cook for 1 minute, then blend until smooth.

For the Vegetables

• Cut the remaining spring onions in half lengthwise.
• Heat 1 tablespoon of olive oil in a sauté pan over medium heat and sear the asparagus. Season with salt and pepper. Cook for 3-4 minutes.
• Add the snap peas and snow peas to the pan, cooking for an additional 3-4 minutes until tender.
• Season with salt, pepper, and the zest and juice of ½ Meyer lemon.

For the Beurre Blanc

• In a small saucepan, combine white wine, Meyer lemon juice, shallot, thyme, parsley, and peppercorns.
• Bring to a simmer over high heat, then reduce heat to medium and cook until the liquid is almost dry.
• Add the heavy cream and continue reducing by half.
• Slowly whisk in butter, a little at a time, until fully incorporated.
• Strain the sauce, then finish with chopped tarragon and Meyer lemon zest.

Enjoy!

Pairs well:
1155 Sauvignon Blanc Napa Valley 2023
Proprietary Red Napa Valley 2022
Cabernet Sauvignon Oakville 2022