https://wisconsinexecutiveresidence.com/wp-content/uploads/2020/05/tagliatelle-with-asparagus.png 312 820 residence https://wisconsinexecutiveresidence.com/wp-content/uploads/2018/02/WERFNewLogo-300x183.png residence2020-05-18 21:54:052020-05-18 21:54:09Spring Asparagus and Mushroom Tagliatelle
Spring Asparagus and Mushroom Tagliatelle
- Kosher salt
- 1 lb. tagliatelle
- 3 tbsp. extra-virgin olive oil
- 1 lb. baby portabella mushrooms sliced into 1/4" pieces
- 2 cloves garlic minced
- Freshly ground black pepper
- ¼ cup dry white wine
- 1 c. vegetable or chicken stock
- 1 lb. asparagus chopped into 1" pieces
- 2 tbsp. butter
- 1 c. freshly grated Parmesan plus more for garnish
- 1 c. freshly grated fontina cheese
- 1/2 c. parsley leaves
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Deglaze with wine and reduce until evaporated. Add stock and asparagus, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix. Add pasta water for desired consistency.
Top with grated Parmesan, a drizzle of olive oil and parsley.
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