Creamy Mushroom Ramekins with Asparagus Truffle Sauce

Creamy Mushroom Ramekins

1 tablespoon minced garlic
1 cup shiitake mushrooms
1 cup chanterelle mushrooms
1 cup oyster mushrooms
1 cup porcini mushrooms
1/2 cup white wine
8 eggs
2 cups heavy cream
2 tablespoons sliced green scallions
Salt and white pepper to taste
Canola oil to cook

In a hot saute pan, add 1 tablespoon oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper.
Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely.

In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions.Spray 4 large ramekins with cooking spray and fill 4/5's full. Place in hot bain marie (boiling water up half way) and bake in oven at 300F for 25 minutes or until set.

Asparagus Truffle Sauce

2 (4 ounces) butter
2 sliced white onions
2 cloves of garlic, sliced
2 cups of water
2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper)
1 cup spinach leaves
1/2 tablespoon white truffle oil
Salt and white pepper to taste
1 golf ball-size black truffle, sliced (very optional)

In a 1-quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add asparagus and cook for only 3-5 minutes until soft.

Add spinach and take the casserole off the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz sauce with a hand blender and add butter. Check for seasoning. Add truffle oil and keep warm in a water bath.

To plate, in a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.