Sautéed Wild Mushrooms and Roasted Asparagus - Once Upon a Chef

Ingredients

• 1 bunch (about 1 pound) asparagus spears, ends trimmed
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• ⅓ cup finely chopped shallots, from 1-2 shallots
• 2 large garlic cloves, minced
• 12 ounces (5-6 cups) thinly sliced wild mushrooms (see note)
• ½ cup white wine
• 2 teaspoons fresh chopped thyme
• 1 tablespoon fresh chopped parsley