Spring 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
  • 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


  1. 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.
  2. 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.
  3. Top with grated Parmesan, a drizzle of olive oil and parsley.

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