2 lbs white asparagus, trimmed and peeled
3 small shallots, thinly sliced
2 tbsp mixed fresh herbs (parsley, thyme, rosemary)
1 tsp salt
2 tbsp olive oil
1/3 cup white wine
1/2 cup cream
1 1/2 tbsp butter
1 1/2 tbsp lemon juice
2 tbsp parsley, chopped
In a large bowl, mix the asparagus, shallots, herbs, salt and olive oil together. Preheat the oven to 450 F, place the asparagus mixture in a roasting pan and roast for about 30 minutes, stirring about 3 times.
In the meantime, make the sauce: Boil the wine down to half the volume, then add the cream and cook, stirring until the liquid is thick. Stir in the butter, lemon juice and parsley, continuing to cook for 1-2 minutes.
Place the asparagus on individual plates and pass the sauce.