Spring must be almost here; I have just heard that we can look forward to local asparagus being available within the next few weeks!  As I love both asparagus and mushrooms, this is one of my favourite dishes. It is a delicious vegetarian meal and, without the cheese, suitable for vegans.

Serves 4

INGREDIENTS
400 gr. fine wholemeal spaghetti - or your preferred pasta
16 small asparagus spears
250gr button mushrooms (or a mixture of exotic varieties), sliced
1 TB olive oil
1 clove garlic, crushed
Black pepper
2-3 TB finely chopped Italian parsley
Grated Parmesan cheese

METHOD

  1. Bring a large saucepan of water to the boil, add a little salt, add pasta and cook until al dente. 
  2. Drain well and keep pasta warm.
  3. Steam the asparagus until cooked but still slightly crisp.  (To prepare, snap off woody base of each stalk and discard.)
  4. Heat the olive oil in a large saucepan, stir in garlic and mushrooms over high heat and cook until mushrooms soften, stirring often (3-4 minutes).
  5. Add the pasta and the asparagus and mix and toss with the pepper and parsley until reheated.
  6. Serve with a bowl of grated Parmesan.

A glass of Yarra Valley white or light, red wine is the perfect partner!

Ann Creber (The Good Life on 3MDR 97.1 FM, streaming on www.3mdr.com - Live to air Monday 3.00-5.00 P.M.)

https://anncreberscollections.wordpress.com

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