How to Make a Simple Asparagus - Mushroom Pasta Sauce

Use this sauce with pasta of any kind.

This delicious sauce goes well with pasta, rice and fish. While you can add heavy cream, the recipe relies primarily on white wine for its liquid. Start with the freshest vegetables you can find. If asparagus is out of season, use frozen asparagus tips that you buy at the supermarket. Pre-sliced mushrooms make this recipe even quicker to pull together on a busy night.

Things You'll Need

• 1 1/2 lbs. fresh asparagus
• 2 Tbsp. butter
• 1 1/4 cup onion
• Large skillet
• 1 lb. mushrooms
• 3/4 tsp. salt
• 1/2 tsp. tarragon
• Dash of pepper
• 1 1/4 cup white wine
• 1 1/4 cup water
• 7 cloves garlic
• 1 1/2 Tbsp. flour
• Parmesan cheese
• Pasta
• 4 to 5 cups of water

Instructions

1. Steam the fresh asparagus until just tender when pierced with a fork. Drain and rinse and let dry on a towel.

2. Mince the garlic and onion with a sharp knife. Cut the asparagus into 1 1/2-inch sections. If needed, slice the mushrooms. Place 4 to 5 cups of water to boil in a large pan and add a dash of salt.

3. Melt the butter in a large skillet. Add the salt and onion to the skillet and saute for four minutes.

4. Add the mushrooms to the skillet, tarragon and the black pepper. Cover with a lid and simmer for about 15 minutes, checking frequently, and stirring when needed. At the same time, place the pasta into boiling water for 5 to 8 minutes.

5. Add the dry white wine and water to the skillet and bring it a boil. Slowly add the flour, stirring or whisking until it dissolves.

6. Add the garlic. Cover the skillet and let simmer on low, stirring frequently. At the same time, drain the pasta. When your pasta is ready for the sauce, add the chopped steamed asparagus to the sauce and spoon it over the pasta adding a sprinkle of Parmesan.

References

• Epicurious; Fettucine with Mushrooms and Asparagus; Michael Lomonaco; 2004