Sauteed Asparagus with Wild Mushroom Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the asparagus and cook until crisp-tender, about 5 minutes.

3. 3

   Drain, rinse under cold water and pat dry.

4. 4

   In a large, deep skillet, heat the olive oil until shimmering.

5. 5

   Add the chanterelles and cook over high heat, stirring occasionally until golden and dry, 6 minutes.

6. 6

   Add the shallots and garlic, season with salt and pepper and cook until softened, about 2 minutes.

7. 7

   Add the wine and cook until nearly evaporated, scraping up any bits stuck to the bottom of the pan.

8. 8

   Add the stock and cook until reduced by half, about 3 minutes.

9. 9

   Add the cream and cook until reduced by half, about 5 minutes.

10. 10

    Season the sauce with salt and pepper and stir in the parsley; keep warm.

11. 11

    Melt the butter in a large skillet.

12. 12

    Add the asparagus and cook over high heat, shaking the pan until heated through, about 2 minutes.

13. 13

    Transfer the asparagus to plates and spoon the sauce on top.

* Per serving · 4 servings · Values may vary.