1 bu. asparagus¼ lb fresh mushrooms 1 Tbsp. unsalted butter ¼ cup red wine Freshly ground pepper & salt 1/3 cup vegetable or chicken stock 1 Tbsp. fresh minced oregano or parsley 2 stems of green garlic ½ lb dried pasta ¼ cup freshly grated Parmesan cheese
Wash the asparagus & break off any tough ends. Cut into 1” lengths. Blanch in boiling water for no more than 1 min. Drain & reserve the water for the pasta. Clean the mushrooms & cut into ½” thick pieces. Heat the butter & olive oil in sauté pan. Sauté the mushrooms & the finely chopped white parts of the green garlic. After 2 mins., add the wine, stock, & thyme: salt & pepper generously & cook for a further 3 mins. Cover & remove the pan from the heat. Cook the pasta al dente & drain it. Add it to the pan of mushrooms over a med. heat, along with the asparagus, oregano & the cheese. Toss well & adjust seasoning. Serve immediately with extra cheese for garnish. Serves 3 to 4
Adapted from Cooking with Thyme By Susan Belsinger