This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings.
Trim about an inch from the bottom of the asparagus stalks. Unless they’re nice and slender, peel the bottom halves with a vegetable peeler.
Clean the mushrooms, then stem and quarter them.
Heat the oil in a medium skillet. Add the garlic and sauté over low heat until golden. Add the mushrooms and asparagus, raise over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the wine, lemon juice, dried chile and paprika. Cook for about 3 minutes longer, or just until the asparagus is tender-crisp and the mushrooms have softened.
Remove from the heat. Season with salt and pepper. Transfer to a serving platter, and sprinkle with the parsley. This is good served warm or at room temperature.