1 bunch asparagus, trimmed, cut into 2-inch pieces
1 pound assorted wild mushrooms (such as chanterelle, oyster, and shiitake)
1/4 cup minced shallot (from about 1/2 large shallot)
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 teaspoon piment d'Espelette or a pinch of cayenne pepper
1/3 cup dry white wine or dry vermouth
1/3 cup heavy cream
Freshly ground black pepper
Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add asparagus; season with salt and toss to evenly coat asparagus with oil
Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer asparagus to a medium bowl.
Heat 1 Tbsp. oil in same skillet. Add mushrooms; season with salt and sauté until tender, 8–10 minutes. Transfer mushrooms to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet. Add shallot and garlic and sauté until just tender, about 2 minutes.
Add chicken; season with salt and sprinkle with piment d’Esplette. Sauté until chicken is almost cooked through, 4–6 minutes. Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes.
Return asparagus and mushrooms to skillet and toss until coated.
Season to taste with salt and black pepper.