PASTA WITH ASPARAGUS AND MUSHROOM SAUCE
This is my version of a recipe I found in a local newspaper years ago. I also make it with snow peas cut into 2" pieces instead of the asparagus. (Don't bother steaming them; add them straight into the sauce and use 1 1/4 cups broth for the liquid.) Add them after you saute the mushrooms.
Provided by Kathy W
Categories Other Sauces
Time 20m
Number Of Ingredients 9
Steps:
- 1. Place asparagus in a medium sized bowl, add 2/3 cup water. Cover with plastic wrap and steam on high in the microwave for 5 minutes. Reserve the liquid, adding enough white wine to make 1 1/4 cups. (Or add water to make a 1 1/4 cups)
- 2. Cook pasta according to package directions. Drain and return to pot.
- 3. Heat oil in large skillet over medium heat, Add the shallots and saute, stirring occasionally, until softened.
- 4. Add mushrooms, increase the heat to medium high and saute until they soften and release thier juices, about 5 minutes. Season with salt and pepper. Add cayenne if desired.
- 5. Add asparagus and reserved liquid. Simmer until asparagus is heated through and sauce has reduced and thickened, about 5 minutes. Check seasoning.
- 6. Note: If you like a thicker sauce, thicken with 1 T corn starch mixed with 1/4 cup water. Stir about half into sauce, bring to a boil to thicken. Add the rest if needed.
- 7. Add sauce to pasta and serve.
- 8. Garnish with parmesan cheese.
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