Ingredients
2
tbsp extra-virgin olive oil
1/2
cup thinly sliced shallots (about 4)
1
pound fresh shiitake mushrooms, stemmed, sliced
1
3/4 cups vegetable broth
1
pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4
cup chopped fresh chives
4
ounces shaved Asiago cheese*
Directions
1.
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.
2.
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.
3.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
4.
*Available at some supermarkets, and at Italian markets and specialty food stores.
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