Ingredients
1bunchasparagus spears,ends trimmed
1tbspolive oil
salt
freshly ground black pepper
4tbspunsalted butter
⅓cupshallots,finely chopped
2largegarlic cloves,minced
12ozwild mushrooms,thinly sliced
½cupWhite Wine
2tspthyme,fresh, chopped
1tbspparsley,fresh, chopped
Preparation
Preheat the oven to 425 degress F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet.
Drizzle with the olive oil and sprinkle with salt and pepper; turn to coat evenly. Roast for 10 to 15 minutes, until lightly browned and tender-crisp, depending on the thickness of the spears.
Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside.
Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned.
Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown. Season with salt and a few grinds of black pepper.
Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve.
