Asparagus, Spring Onion and Mushroom Pasta


Ingredients
1 pound asparagus
3/4 pound mushrooms
2 TBS extra-virgin olive oil
1/4 pound spring onions
1/4 cup chopped garlic scapes (1/4” long)
1/4 cup dry white wine
1/2 cup vegetable broth
4 TBS unsalted butter
8 ounces fettuccine
1 TBS chopped chervil or flat-leaf parsley
Directions: Heat oil in a 12-inch sauté pan over medium-high heat. Add sliced mushrooms and cook, stirring, until lightly browned, about 5 minutes. Add sliced onions and chopped garlic scapes, cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.

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