Asparagus With A Mushroom Ragout

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Washington Post


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Salt, for the cooking water, asparagus and mushrooms

2 pounds asparagus, bottom end of each stalk trimmed (see NOTE)

2 tablespoons olive oil

1 medium onion, minced (1 cup)

2 tablespoons unsalted butter

1 pound assorted mushrooms, such as cremini, button, beech and trumpet, cleaned then cut into thin slices or bite-size pieces

Freshly ground black pepper

3/4 cup dry white wine

3 tablespoons chopped flat-leaf parsley

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