Pan Roasted Hen of the Woods Mushrooms with Poached Egg and Asparagus

Mushrooms:

1.5 lbs hen of the wood mushrooms

6 sprigs fresh thyme

2 sprigs fresh rosemary

4 tablespoons unsalted butter

2 Tbs salt

1 Tbs pepper

Remove the core of the mushroom with a knife and break into smaller pieces. Heat a skillet over medium heat and when hot film the bottom of the pan with olice oil. Season mushrooms and place them in the heated oil, but do not overcrowd pan. Cook for 3 minutes and flip Cook for another 3 minutes. Add butter and herbs and baste for 1 minute. Drain on paper towels and serve.

Asparagus

Preheat oven to 400 degrees.

Trim woody ends from asparagus. Toss with olive oil. Season with salt and pepper. Arrange on a foil lined baking sheet. Roast until tender, about 15 minutes.

Eggs:

Soft boil or poach 8 eggs.