Linguine with Spring Asparagus, Shiitake and Chanterelle Mushrooms

Asparagus is one of my absolute favorite spring vegetables. I love them grilled and roasted as a side dish as well as chopped in salads, pureed in soups, and simply sliced as an addition to a simple pasta.

As with this creation I made from leftovers in my fridge last week. I had plenty of asparagus left over from an event along with some shiitake and chanterelle mushrooms - I decided to make a light Spring pasta that turned out to be such a simple hit we had it again the next night for a planned dinner.

With asparagus at its peak during the latter part of April through about the beginning of July, I know I will be making this dish over and over again. You can substitute any type of mushroom, but I happen to favor shiitakes and chanterelles for their meaty texture. Only a dash of cream is used to make this a pasta dish you may find a bit indulging, but worth every bite.

Ingredients (2 servings)

* 8 large shiitake mushrooms, stemmed and sliced about 1/4" thick
* 6-8 large chanterelle mushrooms, cleaned of dirt and sliced about 1/4" thick
* 1 1/2 tbsp olive oil
* 8 asparagus spears, sliced into 1/4" coins
* 1/4C dry white wine (or vegetable or chicken stock)
* 1/2 C heavy cream
* 3-4 oz dried pasta, cooked and drained
* sea salt and fresh ground pepper

First, heat up a skillet with the olive oil over medium high heat; add mushrooms and season with salt and pepper; saute until mushrooms are soft and have a little bit of color on them.

Add the white wine to the mushrooms and cook until there is no liquid left in the pan.

Add the asparagus to the mushroom mixture.

Add the cream to the pan and bring to a slight boil then reduce to low.

With the heat on low, cover the pan to "steam" the asparagus in the liquid, about 5-7 minutes, until asparagus is tender and the cream reduces to thicken.

Add the cooked pasta to the mushroom and asparagus sauce.

And voila!

The cream should lightly coat the pasta and the vegetables, creating a wonderful harmony of flavors. A little shaved parmesan cheese on top would be a great addition. I hope you enjoy this simple yet delicious Spring pasta, as we are again having it for dinner tonight - cheers and enjoy!