Sautéed Wild Mushrooms and Roasted Asparagus - Once Upon a Chef

Ingredients

• 1 bunch (about 1 lb/454 g) asparagus spears, (ends trimmed)
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• ⅓ cup finely chopped shallots, (from 1 to 2 shallots)
• 2 large cloves garlic, (minced)
• 12 oz (5 to 6 cups) thinly sliced wild mushrooms (see note)
• ½ cup white wine
• 2 teaspoons fresh chopped thyme
• 1 tablespoon fresh chopped parsley