ASPARAGUS MUSHROOM RAGOUT

"French for stew, ragout (pronounced ra-GU) is a thick mixture. In this version, the mushrooms cook down into a soft melange while the asparagus stays crisp and green. Use the best-quality mushrooms you can manage."

3 tablespoons butter
1 small onion, minced
1/2 pound mushrooms, such as shiitakes, oyster, cloud ear or a mixture, sliced
1/2 cup chicken stock
1/4 cup dry white wine
1/2 teaspoon ground cumin
1 1/2 pounds asparagus, ends trimmed, cut into 2-inch lengths
Salt and freshly ground black pepper to taste
1/3 cup heavy (whipping) cream
1 tablespoon snipped fresh chives (for serving)

Melt butter in a medium-size heavy skillet over medium heat. Cook the onion, stirring occasionally, for 2 minutes.

Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are golden and the onion is tender, 8 to 10 minutes. (Mushrooms will release their liquid, then dry out and begin to brown.)

Stir in the stock, wine and cumin. Add the asparagus and season well with salt and pepper. Simmer until asparagus pieces are just tender, about 5 minutes.

Increase heat to high and simmer sauce until it reduces to about 2 tablespoons, 1 to 2 minutes.

Stir in cream and boil hard until the sauce thickens and coats the vegetables, 1 to 2 minutes.

Serve very hot, sprinkled with chives.

Makes 6 servings
Source: Vegetables on the Side by Sallie Y. Williams