For the asparagus puree, heat olive oil over medium heat in a medium sized saucepan. Add asparagus, shallot, and garlic and sweat until the asparagus is tender and shallot is translucent.

Deglaze with white balsamic, add enough chicken stock to just cover the asparagus, season with salt and pepper and simmer for 3 to 5 minutes.

Transfer asparagus to Vitamix and process on high until smooth. With the motor running add in the cold butter, parsley, basil, and lemon zest.

Remove and set aside.

For the king oyster mushrooms, heat butter over medium-high In a medium-sized sauté pan until it starts to brown.

With a sharp knife score one side of the mushroom in a cross-hatch pattern.

Season mushrooms with salt and pepper and sear scored side down in the brown butter. Cook until browned, about three minutes and flip to cook the other side.

To finish, put a dollop of asparagus puree in the bottom of a shallow bowl, arrange 3 pieces of seared king oyster mushroom with the scored side up. In a small mixing bowl combine blanched sugar snap peas with basil leaves, and season with salt, pepper, EVOO and lemon juice. Garnish the plate with sugar snap pea salad.