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Roasted Asparagus and Wild Mushroom Fricassee
- 1 pound medium asparagus, tough ends trimmed
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1 large shallot, minced
- 12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
- 1/2 cup dry white wine
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon minced fresh tarragon
Directions:View on Bon Appetit
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