Roasted Asparagus and Wild Mushroom Stew - Kidney Kitchen

Ingredients

• 1-pound asparagus
• 2 teaspoons olive oil, divided
• 1-ounce dried wild mushroom medley
• 1 cup hot water
• 2 stalks celery, diced
• 1 carrot, diced
• 1 small onion, diced
• 1 head fennel (anise), diced
• 4 sprigs fresh thyme
• Pinch cayenne pepper
• 1 teaspoon dried sage
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon plus 1 teaspoon dry Marsala wine
• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups vegetable stock
• 2-ounce pine nuts