Mushrooms and Asparagus Sauce With Toasted Pignoli |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Marie Simmons Ingredients:
1 lb asparagus, trimmed and cut into 1-inch diagonals |
4 tablespoons butter |
2 cups chopped trimmed mushrooms |
1/4 cup chopped onion |
1 garlic clove, crushed |
3/4 cup heavy cream |
2 teaspoons pine nuts, stirred in a hot skillet until toasted (about 1 minute) |
2 tablespoons grated parmesan cheese |
hot cooked fettuccine |
Directions:
1. Cook asparagus in a steaming rack set over simmer water, covered, until crisp-tender, about 5-7 minutes; set aside.
2. In a large skillet; melt butter; add in mushrooms and onion; stir/saute until tender and moisture has cooked off, about 5 minutes.
3. Add in garlic, saute 1 minute.
4. Stir in heavy cream; heat to boiling; add in asparagus; taste and adjust seasoning with salt and pepper, if desired.
5. Toss hot pasta with sauce, pine nuts, and parmesan cheese.
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