~From the Sense of Home Kitchen, adapted from Bon Appétit, April 2001~
1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
0.5-ounce dried chanterelle mushrooms, reconstituted and sliced, liquid reserved
0.5-ounce dried oyster mushrooms, reconstituted and sliced, liquid reserved
0.5-ounce dried shiitake mushrooms, reconstituted and sliced, liquid reserved
1/2 cup dry red wine
1 teaspoon dried parsley
1 teaspoon minced fresh tarragon
To reconstitute the mushrooms:
Wash the dried mushrooms to remove any grit. Boil a small-sized pot of water, remove from heat, then soak the dried mushrooms in the water for 20 to 30 minutes as it cools. Remove mushrooms and reserve liquid, slice.
Roasting the asparagus:
Preheat oven to 475 degrees Fahrenheit. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
Meanwhile, melt butter in a large skillet over medium-high heat. Add shallot and sauté 1 minute. Add mushrooms until beginning to brown, about 5 minutes. Add 1/4 cup reserved mushroom liquid. Cover; cook until mushrooms are tender, about 3 minutes. Add wine and dried parsley and cook uncovered until the wine is absorbed, about 2 minutes. Stir in fresh tarragon. Season to taste with salt and pepper. Divide asparagus, top with mushrooms and serve.