Asparagus Mushroom Sauce

The mushroom (I used baby bellas) and asparagus flavors come through beautifully. The different cooking steps for the asparagus, mushrooms and onions are worth it for a beautifully colored, flavorful sauce with firm vegetables. I choose this recipe over the one in the New Moosewood as it uses a small amount of milk instead of a large amount of wine. I served it over potato gnocchi with the suggested parmesan garnish and it made an amazing tasting as well as filling meal. I would not change a thing about this recipe, except perhaps only make half of it as it makes a large amount of sauce.