Asparagus and Mushroom Sauce with Caramelized Shallots
| Yield: | 2 Servings |
| Categories: |
| 1 | lb | Medium asparagus; tough ends snapped off spears halved lengthwise then cut diagonally into 1-inch pieces |
| 1/4 | c | Olive oil |
| 4 | lg | Shallots; thinly sliced |
| 1/2 | lb | Button mushrooms; or cremini mushrooms brushed clean and thinly sliced |
| Salt | ||
| Ground black pepper |
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