Recipe For Spaghetti With Asparagus, Shiitake Mushrooms, Lemon, and Chives

Sunday Dinner: Lemony Pasta With Shiitakes and Asparagus

May 16, 2010

Weekend cooking can afford to be more complicated, but often unvarnished preparation makes for better food. Case in point: a straightforward pasta tossed with shiitakes, shallots, and asparagus.

With a lightweight sauce devoid of tomatoes or cream, there's room for only one thing to shine — the market-fresh vegetables. A butter-and-vegetable-broth-based sauce adds creaminess, and lemon peel a sunny, warm flavor.

For an exercise in restraint that's stunning in its simplicity, read more.

From Bon Appétit

Spaghetti With Asparagus, Shiitake Mushrooms, Lemon, and Chives

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

Directions

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

Serves 4 to 6.