Spaghetti with Asparagus and Shiitake Mushrooms
| 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