Asparagus & Wild Mushroom Pappardelle
  • 3tablespoons 100% pure Extra-Virgin Olive Oil.
  • 1/2 bunch asparaguscut into 1-inch lengths
  • 1/2 large onionhalved and sliced
  • 1/4pound wild or cultivated mushroomscleaned and cut into bite-size pieces
  • Salt and freshly ground pepper to taste
  • 3/4cup dry white wine
  • 2 tomatoeschopped
  • 2tablespoons chopped Italian parsley
  • 2tablespoons freshly grated Parmesan cheese
  1. Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
  2. Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute.
  3. Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper.
  4. Deglaze with the wine and reduce by half, about 5 minutes.
  5. Remove from the heat and stir in the chopped tomatoes.
  6. Drain the cooked pasta and add it to the sauce.
  7. Add the parsley and toss lightly. Check seasoning and adjust as needed.
  8. Divide the pasta among serving bowls, top with the Parmesan and drizzle with truffle oil or extra virgin olive oil.