Boistfort Valley Farm
Community Supported Recipe Box

Spaghetti with Asparagus and Shiitake Mushrooms


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


dish: main
season: spring, fall

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 salt and pepper.

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

Adapted from Bon Appétit, April 2006, Tina Miller