Roasted Asparagus And Wild Mushroom Fricassee

Recipe Ingredients

1 lb	454g / 16oz	Medium asparagus - tough ends trimmed
2 teaspoons	10ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Shallot - minced (large)
12 oz	340g	Assorted wild mushroom - sliced
		= (such as crimini, oyster, chanterelle,
		And stemmed shiitake)
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Minced fresh Italian parsley
1 teaspoon	5ml	Minced fresh tarragon

Recipe Instructions

Preheat oven to 475 degrees. 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.

Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; saute 1 minute. Add mushrooms; saute 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.

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

This recipe yields 4 (first-course) servings.

Source:
Bon Appetit, April 2001

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