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Roasted Asparagus And Chanterelle Fricassée

By Roost
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1 lb . medium asparagus, tough ends trimmed

olive oil

3 TBS 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

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