Roasted Asparagus And Wild Mushroom Fricassée

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb asparagus, tough ends trimmed
• 2 teaspoons olive oil
• 3 tablespoons butter
• 1 large shallot, minced
• 12 ounces wild mushrooms, sliced (such as crimini, oyster, chanterelle, and stemmed shiitake)
• 1/2 cup dry wine
• 1 tablespoon parsley, minced
• 1/4-1/2 teaspoon dried tarragon (or to taste)
• 1 pinch salt
• 1 pinch of freshly grated pepper

Recipe

• 1 preheat oven to 475°f arrange asparagus on rimmed baking sheet. drizzle oil over and turn to coat. sprinkle generously with salt and pepper. roast until just tender, about 10 minutes.
• 2 meanwhile, melt butter in large skillet over medium-high heat. add shallot; sauté 1 minute. add mushrooms; sauté until beginning to brown, about 5 minutes. cover; cook until mushrooms are tender, about 3 minutes. add wine; cook uncovered until wine is absorbed, about 2 minutes. stir in parsley and tarragon. season to taste with salt and pepper. (this can be done ahead of time and warmed up just before serving).
• 3 divide asparagus among 4 plates. top each serving with mushrooms.