Asparagus, Spring Onion, And Mushroom Pasta


1 pound Thin asparagus
3/4 pound Mushrooms (morel, cremini, oyster, or a mixture)
2 tablespoons Extra-virgin olive oil
1/4 pound Spring onions (or scallions or baby leeks), trimmed and sliced
1/4 cup Dry white wine
1/2 cup Vegetable broth
4 tablespoons Unsalted butter
Sea salt and freshly ground pepper
8 ounces Dry pappardelle or fettuccine
1 tablespoon Chopped chervil or flat-leaf parsley


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