*Prepare sauce first.
Cream Mushroom Sauce Ingredients
1 C Mushrooms, button and Shiitake, chopped
3 Shallots, sliced
2 Tb Butter *clarified butter)
1/8 tsp salt
pinch of black pepper
1/4 C Chicken stock
2 Tb extra dry vermouth
2 Tb heavy cream
1 C Mushrooms, button and Shiitake, chopped
3 Shallots, sliced
2 Tb Butter *clarified butter)
1/8 tsp salt
pinch of black pepper
1/4 C Chicken stock
2 Tb extra dry vermouth
2 Tb heavy cream
Add butter to heated saute pan. Add shallots and cook till tender, but not browned. Without removing too much butter out of the saute pan, remove shallots to a small bowl and set aside. Add mushrooms and saute to evaporate liquid. Add shallots to heat through. Add rest of the ingredients. Cook till the sauce is thick and reduced in liquid.
Set aside, keep warm. When asparagus is ready, spoon the sauce to the center of the Asparagus. 
Asparagus Ingredients
1 lb Asparagus, washed, snapped and diagonally cut 2 inch
3 Tb Butter
Heat saute pan, add butter, remove butter scum (basically clarify the butter). Medium high heat. Add Asparagus. Saute 1 min.
Remove from heat. Arrange an individual size on a serving plate with hollow center for cream mushroom sauce.
1 lb Asparagus, washed, snapped and diagonally cut 2 inch
3 Tb Butter
Heat saute pan, add butter, remove butter scum (basically clarify the butter). Medium high heat. Add Asparagus. Saute 1 min.
Remove from heat. Arrange an individual size on a serving plate with hollow center for cream mushroom sauce.
Extra sauted asparagus? serve it on a platter.
