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
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.