Asparagus with Mushroom-Cream Sauce

1. 1

   Bring a large pot of water to a boil.

2. 2

   Meanwhile, break off the woody bottom sections of the asparagus and peel the spears up to the flower buds.

3. 3

   Put the butter and oil in a skillet and turn the heat to medium-high.

4. 4

   When the butter melts, add the mushrooms, shallots, and salt and pepper to taste and stir.

5. 5

   Cook, stirring occasionally, until the mushrooms have given up their liquid and it has begun to evaporate, about 5 minutes.

6. 6

   Add the cream and boil, stirring occasionally, until mostly evaporated, about 10 minutes.

7. 7

   Meanwhile, salt the boiling water and blanch the asparagus for about 5 minutes, or until bright green and just about tender.

8. 8

   Drain and keep warm.

9. 9

   When the mushroom mixture is creamy but not soupy, stir in the sherry.

10. 10

    Cook for another minute, then spoon over the asparagus.

11. 11

    Garnish with the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.