We're yet to try this but it looks yum, so I'm sharing it here to remind myself to make it & to make changing the measurements easier. Serve with some parmesan or minced dill scattered over the top. This recipe, the following description and note come courtesy of Moosewood Cookbook. Although designed for pasta, this sauce is also good in crepes or on rice or baked fish. If you have some left over, try filling an omelette with it. Note: The alcohol in the wine will evaporate during cooking.

Ingredients

6 serv.

fresh asparagus, thin as possible, trimmed & cut into 2 inch pieces↗1 1⁄2 lbs
butter (or margarine)↗2 tablespoons
onions, minced↗1 1⁄2 cups
salt↗1 teaspoon
mushroom, sliced↗1 lb
tarragon1⁄2 teaspoon
black pepper, to taste↗
dry white wine↗1 1⁄2 cups
water↗1 cup
flour (depending on how thick you'd like it)↗1 -2 tablespoon
garlic cloves, minced↗6 -8
pasta↗1 lb

Step-by-step instructions

1
Steam the asparagus until just tender, transfer to a colander & rinse under cold running water then set aside to drain well.
2
Melt the butter in a large skillet. Add onion & salt and saute for about 5 minutes.
3
Add mushrooms, tarragon and pepper, cover and cook over medium heat for 15 mins, stirring occasionally .
4
Add wine and water. Turn up heat until liquid comes to boil, then sprinkle in the flour, whisking constantly until it completely dissolves.
5
Lower heat, cover, and simmer for about 10 mins, stirring frequently.
6
Add garlic, cook about 5 mins more.
7
Stir the asparagus into the sauce at the last minute when your pasta is done.

Source: food.com

Original recipe ↗

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