Fettuccine With Asparagus And Shiitake Mushrooms

Name: Fettuccine With Asparagus And Shiitake Mushrooms
Total time: 25 min
Yield: 4 main-course servings
Cuisine: italian
Ingredients: 1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces; 1 pound fettuccine; 2 tablespoons olive oil; 1 garlic clove, minced; 3 shallots, chopped; 6 shiitake mushrooms, sliced; Coarse salt and freshly ground pepper to taste; 2 tablespoons parsley, chopped; Freshly grated Parmesan cheese

By Moira Hodgson

Total Time: 25 minutes
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; Versatile Asparagus for Spring Dishes

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Ingredients

Yield:4 main-course servings

1½pounds asparagus, tough stalks trimmed and all stalks cut into ¾-inch pieces
1pound fettuccine
2tablespoons olive oil
1garlic clove, minced
3shallots, chopped
6shiitake mushrooms, sliced
Coarse salt and freshly ground pepper to taste
2tablespoons parsley, chopped
Freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
Step 2
Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
Step 3
Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
Step 4
Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

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