Asparagus with mushroom-cream sauce

Name: Asparagus with mushroom-cream sauce
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons dry (fino) sherry; Chopped chives for garnish; Salt and freshly ground black pepper; 1 cup heavy cream; 1 pound mushrooms, trimmed, washed, and chopped; 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper; 2 shallots, peeled and minced; 1 tablespoon butter; 20 fat asparagus spears (1 to ½ pounds)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a luxurious dish, but not a difficult one. Ideally, you’d use morels, but those are usually hard to come by—shiitakes will also work beautifully.

Ingredients

20 fat asparagus spears (1 to ½ pounds)
1 tablespoon butter

Side dish
Vegetarian
Gluten-free

Method

Bring a large pot of water to a boil. Meanwhile, break off the woody bottom sections of the asparagus and peel the spears up to the flower buds.
Put the butter and oil in a skillet and turn the heat to medium-high. When the butter melts, add the mushrooms, shallots, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms have given