Asparugus With Mushroom Ragout Recipe

How to make it

---

• Fill a large saucepan with 1 to 2 inches of water, bring to a boil over high heat, then season lightly with salt.
• Working in batches if necessary, add the asparagus to the saucepan. Bring the water back to a boil and cook the spears for 2 to 4 minutes, until just tender, or 4 to 8 minutes for thicker spears. Use tongs to remove the asparagus and place them in a single layer on a rimmed baking sheet lined with a clean towel.
• Heat the oil over medium heat in a large saucepan, shallow braiser or wok.
• Add the minced onion and cook, stirring once or twice, for 3 to 4 minutes, until it softens.
• Add the butter; when it has melted, add the mushrooms and stir to combine.
• Season with salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the mushrooms have released their moisture, and then until that moisture has evaporated (6 to 10 minutes total, depending on the type of mushrooms used).
• Add the wine and cook for about 2 minutes, until much of the wine has evaporated and the mushrooms are still moist.
• Taste and adjust seasoning with salt and pepper if needed.
• Remove from the heat and stir in 2 tablespoons of the parsley.
• Cut the asparagus spears into 2-inch-long pieces and place in a large serving bowl.
• Add the mushroom mixture and stir to combine.
• Top with the remaining parsley; serve immediately.
• MAKE AHEAD: The asparagus can be cooked up to 2 hours in advance and held at room temperature. The mushroom ragout also can be made an hour or two in advance.
• Reheat the ragout in a saucepan over low heat, adding wine if the mixture is dry. When the mushrooms are very hot, combine with the room-temperature asparagus and serve. To reheat, transfer to an ovenproof dish and cover with aluminum foil. Heat in a 350-degree oven just until warmed through