Shelly's Recipe

Asparagus with Mushroom Cream Sauce

Category: Asparagus

Serves about 6

1 pound thin asparagus
1 tablespoon olive oil
2 tablespoons unsalted butter, divided

Mushroom Cream Sauce
1 pound mushrooms, trimmed and sliced thick
1/4 cup chopped sweet onion
1 garlic clove, minced
Salt and freshly ground pepper
1/2 cup dry white wine
1 cup chicken stock
1 cup heavy cream
1/2 teaspoon salt-free Creole seasoning
1 tablespoon dry sherry
Chopped chives for garnish, optional

Wash the asparagus and snap away the tough ends at the natural breaking point. Discard root ends.

Bring a large pot of salted water to a boil, remove from heat. Add the asparagus and allow to set until crisp-tender, about 3 minutes. Drain, rinse under cold water and pat dry.

Heat 1 tablespoon butter and the oil in a skillet over medium-high heat. When the butter melts, add the mushrooms and onions increasing heat to high and cook, stirring occasionally, until the mushrooms have given up any liquid, about 5 minutes. Add garlic, salt and pepper to taste and stir cooking about 2 minutes. Stir in the wine and simmer until liquid just about evaporates. Stir in stock and reduce liquid to half volume, about 4 minutes. Add the cream and at simmer, reduce heat to medium stirring occasionally, until slightly thickened, about 10 minutes. Stir in sherry and keep warm.

Melt the butter in a large skillet and toss the asparagus into the butter until heated through, about 2 minutes. Transfer the asparagus to serving bowl and ladle the mushroom sauce over the top. Garnish with chives if desired.