Roasted Asparagus and Chanterelle Fricassee

When I was younger my whole family and I traveled to Paris, and on one particular night we were treated to a very elegant ten course meal. You know, one of those meals which by the third or fourth course you are ready to unbutton your pants and take a nap. Well my charming Aunt Lindsay (for those of you at my wedding she gave the infamous toast wearing billy bob teeth) decided she would forgo the pre-fix menu we were having and chose to have a ten course meal devoted to the king of all mushrooms, truffles. At the time it seemed like an excellent choice. I mean who wouldn't swoon over hericot verts with truffle oil, coq au vin with truffled potato purée, or a myriad of truffled cheeses. Well by the end of the meal my trooper of an aunt swore she would never eat another truffle again and was thankful for dessert to arrive.  Certainly a simple créme brulee or tart tatin would be served. No, instead she was presented with a heaping bowl of truffle ice cream. We all had a taste and agreed that truffles were indeed a diverse ingredient; however, they should NEVER be incorporated into ice cream of any kind...EVER! 

We finished the evening (which we now refer to as "the night of truffles") over fed but happy. Now I can't speak for my aunt but I must say that infamous night of truffles introduced me to the world of fine mushrooms. And although I only enjoy truffles from time to time I was filled with glee when I spotted fresh, local chanterelles at the market last week. These meaty mushrooms are a luxury come fall and are only in season for a brief period. 

This recipe is simple but a fine side dish or light dinner. Roasted asparagus shoots are topped with a pile of warm chanterelles sautéed in wine and fresh herbs. There are no truffles to be had in this dish, but you will come to appreciate an equally delicious gift from nature, the chanterelle :)

Roasted Asparagus and Chanterelle Fricassée

(adapted from Bon Appétit)

• 1lb. medium asparagus, tough ends trimmed
• olive oil
• 3 TBS butter (I use goat's milk butter)
• 1 large shallot
• 12 ounces fresh chanterelle mushrooms
• 1/2 cup dry white wine
• 1 TBS minced fresh parsley
• 1 TBS minced fresh tarragon
• salt and pepper

Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.

Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.

Divide asparagus among 4 plates. Top each serving with mushrooms.

Comments

[Tiffany]

mmmmm...i love asparagus. and mushrooms (not in ice cream, though).

[Alexa @ Sohdalex]

This looks delicious! I loved reading this post because I depart on a train for Paris (for the first time) in a little over an hour. I have never had truffles before...Maybe my first time will be in Paris as well! Thanks for the beautiful recipe ;)

[Jessica]

This reminds me so much of the story of meeting my husband! We met one day, spent the day together walking the streets of San Francisco. He asked me to dinner, as in, that night. I agreed. He had a place in mind - and wow, from outside, it looked so romantic! And it was. We were ushered to a table and then the red velvet curtains were wrapped around the table. And then, only then, did the smell hit:Garlic. And then we looked at the menu. The name of the restaurant was "the stinking rose." And we both love garlic, don't get me wrong. But "vat of garlic" followed by "garlic chicken with garlic fries" etc etc..well yes, we were looking forward to dessert too! And what were we served? Garlic ice cream.

[kasper]

Simple and elegant. I will try this when asparagus is in season again here in Buffalo. May I ask why you prefer goat's milk butter?

[Ann]

Yum...I love truffles and I cook asparagus on a regular basis and I either grill it or cook it in the oven with olive oil and kosher salt and a bit of shaved parmesan. However, this sounds like a great little twist to spice up the asparagus and looks delish! Can't wait to try it.

[Jacqui]

What a great story and memory! This looks really good and warming, now I'm on the hunt for mushrooms!

[fresh365]

That is a funny story! I don't think I could ever do 10 courses of mushrooms! But this one-course looks fantastic ;)

[Coco]

Jessica!

Your story is hilarious! Garlic ice cream is double yuck! But how great that you and your husband can look back and laugh at such a funny first date. Thank you for sharing!

Kasper,

There is a protein in cows milk called casein that my husband and I do no process and digest well. It is a very complex protein and goats milk does not have it so we enjoy any kind of goats milk dairy because it is more gentle on our systems :)

[Sini]

Looks delicious! I love both chantarelles (especially when they are self-picked) and asparagus. What a shame that asparagus is now out of season. Have to wait 'til next spring...

[Melissa]

I just stumbled upon your blog. It is just beautiful! I look forward to visiting again when I have more time to peruse your recipes.

[Nicole]

What a funny story :) The recipe looks fantastic!

[Kirsi]

Hi! I´m following your blog from Finland, almost the other side of the world. I think this is one of the most beautiul and interesting blogs. It´s always nice to see your new pictures and stories. I was thinking that I could make a post/"ad" of this blog in my own new blog. I´m sure there would be many people in Scandinavia very interested in Roost. Would it be ok for you?

[Nicole Franzen]

This looks divine :) Its been awhile. How are you? Hope everything is good. My boyfriend hates mushrooms so I have had to cut them out of my cooking. I miss chantrelles mmm..

x
Nicole
http://nicolefranzen.blogspot.com/

[Laura (Blogging Over Thyme)]

These are two of my favorite foods ever! Chanterelle mushrooms are to die for. I've made a chanterelle-blue cheese gallette before and it was one of the most delicious things I've ever ate. One thing about Chanterelle mushrooms though is that they are sometimes really dirty when you get them, whats your best way to prepare/clean mushrooms? Thanks for another inspirational recipe!

[LimeCake]

such a simple yet beautifully stunning dish. great produce goes a long way

[Coco]

Thanks everyone!

Laura, great question! Yes most mushrooms I buy are sooo dirty when I bring them home. The first thing I do is put them all in a bowl with water and let the sediment sink to the bottom. Then I put them in a colander and using my hands and some running water scrub them until I dont see/feel any dirt particles. I try not to worry too much about getting them completely clean......a little dirt wont hurt us :)

[Abigail]

I commend your photography skills - those mushrooms look luscious and appetizing. I haven't quite figured out how to shoot mushrooms (i'm new to food blogging).

Abigail @ goodtothinkandeat.blogspot.com

[Bikram Yoga Vancovuer]

Tested this recipe out last night... Absolutely delicious. All hail the mighty asparagus!!