Asparagus Pasta with Mushrooms

This asparagus pasta is an easy spring recipe, tossed with a mix of cultivated and wild mushrooms, green asparagus cooked until just it's tender, and fresh herbs in a buttery pan sauce. The trick is not overcooking the vegetables so everything stays distinct, then finishing the dish with thyme and a shower of Parmesan cheese.

📝 Ingredients

• 3/4 pound asparagus (woody ends trimmed)
• Kosher salt
• 10 ounces mixed wild mushrooms (see note)
• 8 ounces cremini or white button mushrooms
• 3 tablespoons extra-virgin olive oil
• 8 ounces fettuccine pasta (fresh or dried, or your preferred pasta shape)
• 1 shallot or red onion (thinly sliced)
• 2 garlic cloves (finely chopped or grated)
• 4 tablespoons unsalted butter
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1/2 cup Freshly grated Parmesan cheese

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Set up a bowl of ice water near the stovetop.
2. 2Take 2 asparagus stalks and shave them into thin ribbons with a swivel vegetable peeler, then set aside. Slice the remaining stalks into diagonal pieces about 2 inches long.
3. 3Drop the sliced asparagus into the boiling water and cook 3 minutes. Scoop them out with a slotted spoon into the bowl of ice water.
4. 4Gently wipe the wild mushrooms with a cloth if they have debris clinging to them. Trim the stem ends and break or slice the mushrooms into large bite-size pieces. Slice the button mushrooms into quarters.
5. 5Set a large (12-inch) skillet over medium-high heat and add the oil. Put the mushrooms in the pan in one layer. Cook for 5 minutes without stirring, until they begin to brown. Add a large pinch of salt and stir the mushrooms. Cook for another 5 minutes or so, until they've given up their liquid and softened.
6. 6Cook the pasta until al dente, reserving ½ cup of the water before draining.
7. 7Add the shallot, garlic and butter to the mushrooms and stir. Cook 1 or 2 minutes, until the garlic is fragrant and the butter is melted. Stir in a little pasta water to loosen the sauce.
8. 8Drain the cooked asparagus and add to the skillet. Lower the heat. Add the drained pasta, thyme and parsley and toss with tongs (add more pasta water if needed). Add the reserved (raw) shaved asparagus and Parmesan, toss gently and serve.