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3 tablespoons extra-virgin olive oil, divided
1 bunch asparagus, trimmed, cut into 2-inch pieces
Kosher salt
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
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