Ingredients
1 lb thin asparagus
3/4 lb mushrooms (morel, cremini, oyster, or a mixture)
2 tbsp extra-virgin olive oil
1/4 lb spring onions (or scallions or baby leeks), trimmed and sliced
1/4 cup dry white wine
1/2 cup vegetable broth
4 tbsp unsalted butter
sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 tbsp chopped chervil or flat-leaf parsley
Preparation
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.
Heat oil in a 12-inch saute pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.
Add onions and cook 1 to 2 minutes, until softened. Add asparagus and saute 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.
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.
