Sautéed Asparagus with Wild Mushroom Sauce

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Ingredients

1. 2 pounds thick asparagus, peeled
2. 2 tablespoons extra-virgin olive oil
3. 1 pound chanterelle or oyster mushrooms, thickly sliced
4. 3 medium shallots, minced
5. 1 garlic clove, minced
6. Salt and freshly ground pepper
7. 1/2 cup dry white wine
8. 1 cup chicken stock
9. 1 cup heavy cream
10. 1 tablespoon minced parsley
11. 1 tablespoon unsalted butter

1. Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and pat dry.
2. In a large, deep skillet, heat the olive oil until shimmering. Add the chanterelles and cook over high heat, stirring occasionally until golden and dry, 6 minutes. Add the shallots and garlic, season with salt and pepper and cook until softened, about 2 minutes. Add the wine and cook until nearly evaporated, scraping up any bits stuck to the bottom of the pan. Add the stock and cook until reduced by half, about 3 minutes. Add the cream and cook until reduced by half, about 5 minutes. Season the sauce with salt and pepper and stir in the parsley; keep warm.
3. Melt the butter in a large skillet. Add the asparagus and cook over high heat, shaking the pan until heated through, about 2 minutes. Transfer the asparagus to plates and spoon the sauce on top.