| 1 | tb | Butter |
| 1 | | Shallot; minced |
| 2 | | Yellow oyster mushrooms; cut in 1/4-inch dice |
| 4 | | Brown oyster mushrooms; cut in 1/4-inch dice |
| 4 | | Shiitake mushrooms; cut in 1/4-inch dice |
| 2 | tb | Minced fresh fennel |
| 1 | tb | Minced fresh tarragon |
| 1 | tb | Minced fresh thyme |
| | Salt and freshly ground black pepper to taste |
| 2 | tb | Jack Daniel's Tennessee whiskey |
| | Custard |
| 3 | | Eggs |
| 2 | | Egg yolks |
| 1 | c | Half-and-half |
| | Salt and freshly ground black pepper to taste |
| | Asparagus Cream |
| 1 | tb | Canola oil |
| 2 | | Shallots; sliced |
| 1 | | Vidalia or other sweet mild onion; roughly chopped |
| 1 | | Leek; cleaned and sliced |
| 1 | c | Dry white wine |
| 1 1/2 | lb | Asparagus; woody portions removed, tips reserved, cut in 1/4-inch dice |
| 3 | c | Heavy; (whipping) cream |
| 1 | tb | Minced fresh thyme |
| | Salt and freshly ground black pepper to taste |
| | Juice of one half lemon |
| | Garnish |
| | Approximately 36 fresh ramen noodles |
| | Canola oil for frying |
| 30 | | Asparagus tips; (above) |
| 6 | | Oyster mushrooms |
| 1 | ts | Butter |
