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In a medium bowl toss together mushrooms, wine and 2 teaspoons tarragon; set aside.
Snap off and discard woody bases from asparagus. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast, uncovered, in a 400ºF oven for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp tender. If desired, garnish with additional fresh tarragon.