Roasted Asparagus and Wild Mushroom Fricassée
Roasting the asparagus intensifies its flavor and is easy to do.
4.6
(58)
Recipe information
Yield
Makes 4 (first-course) servings
Ingredients
1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon
Preparation
Step 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.
Step 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.
Step 3
Divide asparagus among 4 plates. Top each serving with mushrooms.
