Ingredients:
2 tbs. butter
1 clove garlic, minced
1 large shallot, sliced
1 tbs. cornstarch (or arrowroot powder)
splash white wine (I used a chardonnay)
1/2 cup heavy cream (or half & half works too, again I don’t really measure)
1 cup roughly chopped kale
1/2 cup mushrooms, chopped (I used shitakes)
3 tbs. or so fresh chives, chopped (I didn’t really measure)
salt & pepper
1 bunch asparagus
2 tbs. lemon juice, 2 tbs. water

Directions:
1. In a small pan on med-high heat, melt butter and add in garlic and shallots, and then whisk in cornstarch.  Keep stirring for another minute or so.
2. Once things start to brown/stick, deglaze with a splash of white wine, still stirring.  Then turn the heat down to med. and add in the cream, and let it come to a low simmer.
3. Add in your kale, mushrooms, and chives, salt & pepper to taste, and  stir every minute or so while heat is still on medium (or lower – you don’t want the cream to go crazy boiling), until the kale is nice and wilted and sauce is a little bit thickened (it won’t be super thick though), this should take 5-10 min.
4. To prepare the asparagus, heat up a skillet on med-high.  Add in your asparagus (I usually break the ends off since they tend to be more bitter – these are great for making veg. stock though, so freeze them until you are ready to make some stock) and your lemon juice and water.  Give a toss to cover the veggies w/ the lemon juice, then cover and let sit about 2 min. is all it should take, until they are bright green and hot.
5. Pour cream sauce over asparagus and serve – garnish with chive flowers to look pretty.