Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

Ingredients for Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

• 350g spaghetti

• 60ml butter, divided

• 2 tablespoons extra-virgin olive oil

• 120ml thinly sliced shallots (about 4)

• 450g fresh shiitake mushrooms, stemmed, sliced

• 90ml fresh lemon juice

• 425ml vegetable broth

• 1 tablespoon grated lemon peel

• 450g asparagus, tough ends trimmed, cut crosswise in thirds

• 1/4 cup chopped fresh chives

• 110g shaved Asiago cheese*

How to make Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

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.

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.

Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

*Available at some supermarkets, and at Italian markets and specialty food stores.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.