Ingredients

1 pound thin asparagus

3/4 pound mushrooms (morel, cremini, oyster, or a mixture)

2 tablespoon extra-virgin olive oil

1/4 pound spring onions (or scallions or baby leeks),

1/4 cup dry white wine

1/2 cup vegetable broth

4 tablespoon unsalted butter

. Sea salt and freshly ground pepper

8 ounce dry pappardelle or fettuccine

1 tablespoon chopped chervil or flat-leaf parsley

Preparation

  1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.

  2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.

  3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.

  4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.