1/4 oz dried porcinis
1/2 stick butter
1/2 cup chopped shallots
1 lb fresh mushrooms, trimmed and sliced
1-1 1/2 lb asparagus, trimmed and cut to 1 1/2 inch lengths
1/4 cup heavy cream
1 tsp tarragon, chopped
Salt and pepper to taste
Place the dried mushrooms in a bowl with very hot water to cover and soak 20 minutes. Drain and reserve soaking liquid. Chop mushrooms roughly.
Melt butter in a large skillet on medium high heat, then add shallots and add all the mushrooms to the pan. Cook until shallots are soft and mushrooms have released their liquids.
Add asparagus and 1/2 cup reserved liquid. Bring to a boil and cover, reducing heat to allow liquid to simmer and cook for 2-4 minutes, or until asparagus is just barely cooked. Add cream, tarragon and cook for an additional 4 minutes, until sauce is thickened and asparagus is tender. Season with salt and pepper.