Ingredients
1-1/2 lb fresh asparagus spears, woody ends discarded and spear cut into 2-inch pieces
1-1/2 T extra virgin olive oil, divided
8 oz baby portabello mushrooms, sliced
1/2 medium white onion, diced
1/2 c heavy cream
1 c half and half
1 T whole grain mustard
1 T Dijon mustard
1 T chiffonade fresh basil
1/4 t kosher salt
good pinch fresh cracked pepper
2 T panko breadcrumbs
1 T freshly grated Parmigiano-Reggiano cheese
Preparation
