• 2 tablespoons butter
• 2 shallots , finely chopped
• 8 ounces   assorted wild mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• 1 tablespoon chopped fresh parsley
• 4 pounds asparagus , trimmed and peeled

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.