Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
Step 2
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Step 3
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
Step 4
*Available at some supermarkets, and at Italian markets and specialty food stores.
