One-Pan Enoki Mushroom with Asparagus, Radicchio and Red Onion

Baja-inspired comfort food: tender enoki mushroom paired with asparagus, radicchio and red onion and cannellini beans, finished with curry leaf and borage and a hit of dried basil. 1. Pat the enoki mushroom dry and season with sea salt, dried basil. 2. Heat coconut oil in a heavy pan and roast the enoki mushroom until it develops a deep golden crust, about 24 minutes. 3. Add asparagus, radicchio and red onion to the pan and cook until just tender, stirring in curry leaf and borage for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mayonnaise before serving hot.