Asparagus and wild mushrooms
Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook
Servings: Makes 20 servings
  • 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
  • Directions
    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.