Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step 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.

Step 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.

Step 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.

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