Sometimes I serve this with Pan-Grilled Polenta Rounds for a complete meal.
1 pound fresh asparagus
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound white mushrooms or wild mushrooms, or a combination, sliced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Rinse and trim the asparagus, and then line them up in a single layer in a baking dish or roasting pan.
Drizzle the asparagus with 1 tablespoon of the olive oil, turn to coat, and then sprinkle with salt and pepper.
Roast the asparagus for about 5-12 minutes, until they are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them at about 4 minutes.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the garlic burn.
Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.
Add the wine, along with additional salt and pepper as needed. Raise the heat to medium-high, and saute for a minute or two, until the liquid has evaporated.
Arrange the asparagus on serving plate(s), lining up the spears attractively. Spoon the mushrooms across the middle of the row of asparagus, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.
-- 4-6 servings