Asparagus & Mushroom Fedelini


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12 ounces spaghetti

  • 4 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots (about 4)
  • 1 pound fresh shiitake mushrooms, stemmed, sliced
  • 6 tablespoons fresh lemon juice
  • 1 3/4 cups vegetable broth
  • 1 tablespoon grated lemon peel
  • 1 pound asparagus, tough ends trimmed, cut crosswise in thirds
  • 1/4 cup chopped fresh chives
  • 4 ounces shaved Asiago cheese*

    PREPARATION

    Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

    Transfer pasta to large wide bowl.

    Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes.

    Add lemon juice; cook 1 minute.

    Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with the salt and pepper.

    Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

  • Asparagus and Mushroom Pasta 4

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