This is such a great dish to serve in crepes or on top of a frittata.
**Adapted from Simply Spectacular
- 20 fat asparagus spears
- 1 TBSP. salted butter
- 1 TBSP extra virgin olive oil
- 1 pound mushrooms trimmed washed and chopped
- 2 shallots peeled and minced
- Kosher salt and fresh ground black pepper
- 1 cup heavy cream
- 2 TBSP dry sherry
- Chopped chives
- Pre made crepes
Bring large pot of water to boil. Breakoff the woody part of the asparagus bottoms and peel the spears up to the flower bud.
Put the butter and oil in a skillet and turn on medium high
When the butter melts add the mushrooms
Shallots, salt and pepper. Stir occasionally for about 5 minutes until the moisture begins to evaporate. Add cream and stir occasionally for about 5 minutes
Steam the asparagus in the boiling water until bright green and tender.
When the mushroom mixture is creamy, add sherry and cook another minute or 2. Spoon over asparagus. Garnish with minced chives.
Serve inside warm crepes or as a vegetarian meal.