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Recipes

Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

By Tina MillerPhotography by Tina Rupp

4.1

(8)

Image may contain Spaghetti Food Pasta Noodle and Meal

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

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*

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

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

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