Pasta with Asparagus, Shiitake Mushrooms, and Lemon

By kittybean

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Ingredients

• 12 ounces pasta
• 4 tablespoons butter, divided
• 2 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced shallots
• 1 pound fresh shiitake mushrooms, sliced
• 6 tablespoons fresh lemon juice
• 2 cups chicken broth
• 1 tablespoon lemon zest
• 1 pound asparagus, tough ends trimmed, cut crosswise in thirds
• 4 ounces shaved Asiago cheese

Preparation

Step 1

Cook pasta 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 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.