Pasta with asparagus and wild mushrooms

Simple and delicious! You really should have oysters mushrooms for this, and lately these can be found in some markets. Lacking these, the regular store-bought “button” mushrooms will do.

Oyster mushrooms cleaned and cit into bite-size pieces, about 2 cups.
One bunch asparagus.
Good quality olive oil, about 1/2 c
Salt and pepper
1/2 to 3/4 pound long pasta

While making the asparagus, cook the pasta in salted water per package directions. Try to time it so the pasta is done just a moment or two before the asparagus is ready.

Heat a couple of TB oil in a non-stick skillet and cook the mushrooms and a pinch of salt over medium heat until cooked through and just starting to brown, about 10 minutes. Meanwhile, trim the tough stem ends from the asparagus and discard (or save for soup). Cut the trimmed asparagus stalks into 3 pieces, keeping the tip pieces separate from the stem pieces. Remove the mushrooms from the pan and set aside. Heat another couple of TB oil over medium heat and add the asparagus stem pieces. Sauté for about a minute and then add the tips. Continue cooking until just crisp-tender, return the mushrooms to the pan, and season to taste with S&P. Dress with the remaining oil, toss with the drained and still-hot pasta, and serve with Romano or Parmesan cheese to grate on top (no, NOT the pre-grated stuff!).

Explore posts in the same categories: Mushrooms, Pasta

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