Pasta with Asparagus and Mushrooms
adapted from a recipe by Justin Chapple for Food & Wine
Ingredients:
- 1 lb. pasta of your choice
- ¼ cup extra-virgin olive oil
- 1 lb. mixed mushrooms, cut into bite-size pieces
- Black pepper
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1/2 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- Shaved parmesan, for serving OR
- Fresh mozzarella torn by hand
Directions:
- Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid. Toss pasta with 1 teaspoon oil in a bowl to prevent sticking. Wipe out saucepan with paper towels.
- Add 1/4 cup oil to saucepan, and heat over medium-high. Add mushrooms to pan, and season to taste with salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes. Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes.
- Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan. Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes. Season to taste with salt and black pepper and top with cheese. Transfer to 6 shallow bowls, and serve immediately.
Spring Lettuce Salad with Roasted Asparagus
adapted from a recipe by Amber Huffman for Food & Wine
Ingredients:
- 1 lb. medium asparagus
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 12 oz. mixed spring lettuces
- ¼ lb. sliced fresh mushrooms (optional)
- 2 farm fresh eggs hard cooked & diced (optional)
- Parmesan cheese for shaving on top OR
- Fresh mozzarella torn on top
Directions:
- Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
- In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
- In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese and/or egg. Drizzle the remaining dressing over the asparagus and serve. Makes 6 servings.
