Sauteed Asparagus with Wild Mushroom Sauce

Ingredients

• 2 pounds thick asparagus
• peeled
• 2 tablespoons extra-virgin olive oil
• 1 pound chanterelle or oyster mushrooms
• thickly sliced
• 3 medium shallots
• minced
• 1 garlic clove
• minced
• Salt and freshly ground pepper
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 1 tablespoon minced parsley
• 1 tablespoon unsalted butter

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook until crisp-tender, about 5 minutes.
3. Drain, rinse under cold water and pat dry.
4. In a large, deep skillet, heat the olive oil until shimmering.
5. Add the chanterelles and cook over high heat, stirring occasionally until golden and dry, 6 minutes.
6. Add the shallots and garlic, season with salt and pepper and cook until softened, about 2 minutes.
7. Add the wine and cook until nearly evaporated, scraping up any bits stuck to the bottom of the pan.
8. Add the stock and cook until reduced by half, about 3 minutes.
9. Add the cream and cook until reduced by half, about 5 minutes.
10. Season the sauce with salt and pepper and stir in the parsley; keep warm.
11. Melt the butter in a large skillet.
12. Add the asparagus and cook over high heat, shaking the pan until heated through, about 2 minutes.
13. Transfer the asparagus to plates and spoon the sauce on top.