Roasted Asparagus with Mushroom Sauce
1 oz. Dried mushrooms (such as porcini, morels or shiitake)
1 cup boiling water
1/2 cup Dry white wine
1/2 cup Whipping Cream
3/4 tsp. Dried tarragon
1/2 cup thinly sliced green onions
1 tsp. fresh lemon juice
2 bunches fresh asparagus (1-1/2 lbs.)
1 T. Filippo Berio olive oil
Spice Island spices (salt -pepper) to taste
Place mushrooms in small bowl. Pour boiling water over it. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid, reserve soaking liquid.
Coarsely chop mushrooms; discard any tough stems. Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced, about 2 miniutes. Add cream and tarragon. Slowly pour in 1/2 of mushroom soaking liquid, leaving sediment at bottom of the bowl. Boil until sauce thickens, about 5 minutes. Mix in green onions and lemon juice.
Preheat oven to 450 degrees. Trim tough “woody” ends from asparagus. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Spread asparagus in an even layer and roast until tender, about 10 minutes.
Transfer asparagus to serving dish and pour sauce over top. Serve immediately. Serves 4