Asparagus and Oyster Mushroom Fricassee

• 2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
• 2 tablespoons unsalted butter
• 1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved
• Salt and freshly ground pepper
• 1 shallot, minced
• 1/4 cup dry white wine, such as Riesling
• 1/2 cup chicken stock or canned low-sodium broth
• 3/4 cup heavy cream
• 1 tablespoon coarsely chopped flat-leaf parsley
• 1 tablespoon minced chives
• 1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon

1. In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 2 minutes.
2. Drain, refresh in a bowl of ice water; drain again.
3. Melt the butter in a large skillet.
4. Add the mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes.
5. Stir the mushrooms and cook until tender, about 4 minutes longer.
6. Add the shallot and cook, stirring, until lightly browned, about 3 minutes.
7. Add the wine and cook until evaporated, about 30 seconds.
8. Add the chicken stock and asparagus and simmer until the liquid has reduced to 2 tablespoons, about 2 minutes.
9. Stir in the heavy cream and simmer over low heat until slightly thickened, about 5 minutes.
10. Season with salt and pepper, stir in the parsley, chives and chervil, and serve at once.

lengths, unsalted butter, oyster mushrooms, salt, shallot, white wine, chicken stock, heavy cream, flatleaf parsley, chives, chervil

Taken from www.foodandwine.com/recipes/asparagus-and-oyster-mushroom-fricassee (may not work)