Pasta with Asparagus and Mushrooms
With spring in the air, asparagus is in season, which means it's the perfect time to make this pasta with asparagus and mushrooms.
Giuseppe's mother, Lina, loves to forage for wild vegetables. She's an expert at finding mushrooms, especially porcini. She foraged these asparagus in our olive groves in Calabria, Italy, and brought them straight home.
They're a bit thinner than what you might find at a grocery store, but that's normal. Plus, what they may lack in volume, they certainly make up for in flavor. They have a fuller flavor profile and a bit more of a crunch. Delicious.
Since most folks don't have access to wild asparagus, you can grab a bundle at the store. Just make sure they're fresh.
How to make pasta with asparagus and mushrooms
First, wash the asparagus really well, especially if they're foraged. Then snap off the ends. We don't like to chop the ends off because sometimes you end up with tough bits. We prefer to simply snap the ends off and let the vegetable snap on its own. Then chop the asparagus into chunks.
Wash the mushrooms and chop them up as well. Thin slices will do.
Heat a medium pan on low heat and add extra virgin olive oil. Smash the garlic using the side of the knife and then add it to the oil. If you prefer stronger garlic flavors, you can chop it instead. But don't cook it for as long as it will burn.
You want the garlic to scent the oil and turn a gentle gold color. Once this happens add the asparagus along with some water to help cool the pan down and cover the pan to steam the asparagus. Remove the lid and then add the mushrooms.
Don't salt yet because that draws out the water from the mushrooms. Cook everything with the lid on first, then remove and salt to taste. Also add the parsley.
While the sauce is cooking, bring a large pot of water to a boil. Once the water is boiling, add salt. The water should be flavored but not overly salty. Then add in your pasta and cook the pasta until almost al dente. We want to finish cooking the pasta in the sauce so it will absorb all of the flavors.
Make sure to reserve at least 2 cups of pasta water. This seems like a lot, but better too much than not enough. Turn the sauce on high and quickly drain the pasta water. Then add the pasta to the sauce. Stir continuously and add some pasta water a little bit at a time. Let the pasta water absorb and nearly dry out. Then add more. Do this until the pasta is all cooked.
Remove the pasta from the heat, then add parmigiano and incorporate well. Plate immediately and drizzle with a bit of extra virgin olive oil. Enjoy!!
