Sauteed Asparagus with Wild Mushroom Sauce

• 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

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.

thick asparagus, extravirgin olive oil, chanterelle, shallots, garlic, salt, white wine, chicken stock, heavy cream, parsley, unsalted butter

Taken from www.foodandwine.com/recipes/sauteed-asparagus-with-wild-mushroom-sauce (may not work)