Pulverize the dried porcini in a coffee grinder or Blender
In a sauce pan or skillet put the wine with Finely diced shallots and garlic and lemon juice.
Salt and white Pepper
Reduce by 2/3 .
Turn off the fire and wisk in the softened butter and add the option heavy cream
Reserve while cooking the cod.
Cut 1/3 from the bottom the woody part. Peel the lower part a must for the white as they are very fibrous and optional for the greens but it will make the presentation nicer
Bring salted water to a boil and cook the white asparagus first for a few minutes.
Remove and put in a bowl of ice water.
Repeat with the greens but the greens will cook faster.
Warm the asparagus in a little bit of water and 1 tbsp butter when ready to serve.
Use 4 King Trumpet mushroom cut in half
Cut in large pieces.
Sautee with 2 tablespoons of olive oil , reserve and keep warm.
Peel an organic lemon and slice the skin very thinly.
Blanch in boiling water for 2 minutes.
Put in cold water and then pad dry.
Season the cod with porcini dust salt and pepper on one side.
Melt butter and olive oil.
When hot, cook the cod porcini side down first for a few minutes .
Turn over and put in the oven at 350 for 8 minutes.
Alternate white and green asparagus on the warm plates.
Add the cod on top of them making sure you don’t cover the asparagus completely so the top will show up
Laddle the sauce around the plate
Add the mushrooms next to the fish.
Sprinkle a few lemon zest.
Garnish with micro celery or micro flowers or any micro