The second asparagus recipe of the season, but one that doesn’t feature asparagus in its naked glory. Usually I only eat asparagus on its own, with delicious extras that enhance its earthy flavours, so putting it into pasta was a first. It was delicious, and I would definitely do it again.
Asparagus and mushroom pasta
Serves 2
Pasta (enough for two)
Bundle of asparagus
200g chestnut mushrooms
Spoonful of mascarpone cheese
Handful of grated Parmesan
Preheat the oven to 180-200°C.
Cook the pasta as you normally would or according to the packet.
Prepare the asparagus by gently bending the stems until they naturally snap – discard the woody stem. Pour a little olive oil into a roasting dish and add the asparagus. Add a little salt and pepper and mix well before shoving in the oven for about 15-20 minutes or until the asparagus is tender.
Meanwhile, roughly chop the mushrooms and heat a knob of butter in a frying pan. Add the mushrooms to the pan and cook on a high heat until they start to crisp and turn golden.
When the pasta is cooked, drain and return to the pan. Stir in a spoonful of mascarpone cheese, some salt and pepper, and a little extra virgin olive. Tip in the cooked mushrooms. Spoon the pasta onto your warm plates.
Cut the roasted asparagus into pieces – I used a pair of tongs and scissors. Add the asparagus to the pasta, and top with some grated Parmesan and a drizzle of oil.
2 comments
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May 27, 2009 at 1:20 pm
lailablogs
Sounds really delicious .. and simple to make .. Laila .. http://lailablogs.com/
May 8, 2010 at 3:05 pm
idealparty
look nice recipe
Bravo…….
http://idealparty.wordpress.com/