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Bring a large pot of water to boiling. Prepare a large bowl of ice water. Snap off and discard woody bases from asparagus. Cut spears into 2-inch pieces. Cook asparagus in the boiling water for 4 to 6 minutes or just until crisp-tender. Drain and plunge asparagus into the ice water; let stand until cooled. Remove asparagus; pat dry with paper towels. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion, garlic, salt and pepper; cook until softened. Stir in broth, sherry (or wine) and cream cheese; bring to boiling. Add mushrooms; cook for 3 to 4 minutes or until mushrooms are softened and sauce thickens slightly. Stir in Parmesan and thyme. Add the cooked asparagus; heat through, stirring to coat.