Asparagus with Mushroom Cream Sauce

This is such a great dish to serve in crepes or on top of a frittata.

**Adapted from Simply Spectacular

Ingredients

20 fat asparagus spears

1 TBSP. salted butter

1 TBSP extra virgin olive oil

1 pound mushrooms trimmed washed and chopped

2 shallots peeled and minced

Kosher salt and fresh ground black pepper

1 cup heavy cream

2 TBSP dry sherry

Chopped chives

Pre made crepes

Directions

1. Bring large pot of water to boil. Break off the woody part of the asparagus bottoms and peel the spears up to the flower bud.
2. Put the butter and oil in a skillet and turn on medium high. When the butter melts, add the mushrooms, shallots, salt and pepper. Stir occasionally for about 5 minutes until the moisture begins to evaporate. Add cream and stir occasionally for about 5 minutes
3. Steam the asparagus in the boiling water until bright green and tender.
4. When the mushroom mixture is creamy, add sherry and cook another minute or 2. Spoon over asparagus. Garnish with minced chives.
5. Serve inside warm crepes or as a vegetarian meal.