Credit: Ed Anderson
FOR THE BLACK TRUMPET AIOLI
Unsalted butter: 3 tbsp (cut into pieces)
Large shallot: 1 (thinly sliced)
Garlic cloves: 2 (1 thinly sliced, 1 finely grated)
Thyme leaves: 1/2 tsp
Rosemary leaves: 1 tbsp
Black trumpet mushrooms: 8 oz (trimmed, halved lengthwise, and cleaned well)
Kosher salt: 1 tsp (divided)
Freshly ground black pepper: 1 tsp (divided)
Egg yolks: 2
Sherry vinegar: 2 tbsp
Tabasco sauce: 3 dashes
Grapeseed oil: 1 cup
Buttermilk: 1/4 cup (well-shaken)
FOR THE TOASTS
Clarified butter: 6 tbsp
Sesame bread or sesame-topped semolina bread: 20 slices (1/2-inch thick)
Extra virgin olive oil: 2 tbsp (divided)
Thick asparagus spears: 20 (trimmed and peeled)
Black trumpet aioli: 1/2 cup
Flaky sea salt: as needed
Freshly ground black pepper: as needed
Cave-aged Gruyère: 4 oz
Chives: 1 tbsp (thinly sliced)
- In a large sauté pan over medium heat, combine the butter, shallot, sliced garlic, thyme, and rosemary.
- Cook until the garlic and shallot begin to turn golden brown, 3 to 5 minutes.
- Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper.
- Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes.
- Transfer the mixture to a baking sheet and spread out to cool to room temperature.
- Scrape the mixture into a food processor.
- Add the egg yolks, grated garlic, vinegar, Tabasco, the remaining ½ teaspoon salt, and remaining ½ teaspoon pepper.
- Process until mostly smooth, scraping the sides as needed.
- With the motor running, slowly stream in the grapeseed oil, followed by the buttermilk.
- Scrape down once more and process for 5 seconds more.
- Season with additional salt and vinegar to taste.
- Transfer to an airtight container and refrigerate for up to 3 days.
- In a large heavy skillet over medium heat, warm 2 to 3 tablespoons of the clarified butter.
- Working in batches and adding more butter as needed, toast the bread until light golden on both sides, about 2 minutes per side.
- Transfer to paper towels.
- In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil until it begins to smoke.
- Add half the asparagus and cook, flipping once, until charred but still crisp, 4 to 6 minutes.
- Repeat with remaining olive oil and asparagus.
- Cut the cooked spears into 1½-inch pieces.
- Spread aioli generously on each toast.
- Sprinkle with flaky salt, drizzle with olive oil, and add a few turns of pepper.
- Top with three to four pieces of asparagus.
- Sprinkle again with salt and pepper, grate Gruyère over the top, and finish with sliced chives.
- Serve immediately.
