Asparagus, Spring Onion, and Mushroom Pasta

The light springtime flavors and colors of this quick-and-easy pasta dish are sure to please the whole family: Tender asparagus and lively spring onion are a perfect match, and a hint of white wine and fresh herbs makes the whole thing special.

You can even make a vegan version! What a luscious tribute to the fresh pleasures of spring.

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 or nonhydrogenated margarine
Sea salt and freshly ground pepper
8 ounces dry pappardelle or fettucine pasta
1 tablespoon chopped chervil or flat-leaf parsley

1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough ends from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.

2. Heat oil in a 12-inch saute pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.

3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and saute 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter or margarine and toss until melted into vegetables. Season to taste with salt and pepper.

4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil or parsley. Season with additional salt and pepper, and serve.

Serves 4 to 6.

From the April 2004 issue of Organic Style Magazine (Rodale Press).


Sonia Minwer Barakat Requ
Sonia M3 years ago

Sounds yummy,must try it.Thanks for sharing

Dirk Bakken
Dirk Bakken9 years ago

Nice recipe! I would brown the onions first, but thats just me