2 lbs. asparagus
5 Tblsp olive oil
3 cloves garlic, minced
1 Tblsp rosemary, chopped
1 lb. mushrooms, sliced (such as crimini, shiitake, oyster or whole morels)
º cup dry white wine
º cup dry sherry
salt and freshly ground pepper

Bring a medium pot of water to a boil.

Trim the bottom inch from the asparagus spears and peel the bottom ends with a vegetable peeler if the spears are very thick. Drop the asparagus into the boiling water for about 2 minutes, or until they are just barely tender. Drain and drop into ice water immediately. Drain again and set aside.

Heat 4 tablespoons of the olive oil in a large sautÈ pan. Briefly sautÈ the garlic and rosemary until soft and add the mushrooms. SautÈ for about 3 to 4 minutes. Add the wine and sherry and cook until almost all of the liquid has evaporated. Season with salt and pepper. Remove mushrooms from pan.

In the same pan, add the remaining 1 tablespoon of olive oil and gently sautÈ the asparagus.

To serve, place the asparagus on a serving platter and spoon the mushrooms over top.