Roasted Asparagus and Wild Mushroom Fricassée

Ingredients

• 1 lb asparagus, tough ends trimmed
• 2 teaspoons olive oil

Mushroom Fricassee

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

Directions

1. 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. 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. 3

   Divide asparagus among 4 plates. Top each serving with mushrooms.