Name: Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives
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*

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