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sautéed wild mushrooms with roasted asparagus

5.0

(21)

www.onceuponachef.com
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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with ¼ salt and ¼ teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside.

Step 2

Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with ½ teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve.

Step 3

Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.