Servings: Makes 20 servings
In a medium skillet over medium heat, melt butter. Add shallots and cook, stirring, about 2 minutes, until translucent. Add mushrooms and cook 1 minute. Increase heat to medium high, pour in broth, and simmer until almost completely reduced, 12 to 15 minutes. Add cream and reduce until slightly thickened, about 5 minutes. Season to taste with salt and pepper; stir in parsley.
Steam asparagus 5 to 6 minutes (depending on thickness), until tender. Dry on paper towels.
Season with salt and pepper. Remove to a platter and spoon sauce over center of asparagus; serve immediately.
From the November 2003 issue of O, The Oprah Magazine
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