Asparagus Spring Onion and Mushroom Pasta
Ingredients
- 1 pound thin asparagus
- 3/4 pound mushrooms (morel, cremini, oyster, or a mixture)
- 2 tablespoons extra virgin olive oil
- 1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced
- 1/4 cup dry white wine
- 1/2 cup vegetable broth
- 4 tablespoons unsalted butter
- sea salt and freshly ground pepper
- 8 ounces dry pappardelle or fettuccine
- 1 tablespoon chopped chervil or flat leaf parsley
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