Asparagus and Mushroom Pappardelle

Asparagus and Mushroom Pappardelle

Spring makes me think of fresh asparagus. I love it. Also my mom suffers from reflux so I am always on the lookout for pasta that does NOT contain tomatoes. I made the pasta for this but store bought is fine. You could also substitute zucchini or spinach in this recipe. This recipe was adapted from Delish.com. I served this with home made Rosemary Brioche Rolls. This makes about 5-6 servings.

INGREDIENTS

kosher salt

1 lb. pappardelle

3 tbsp. extra-virgin olive oil

1 lb. baby bella mushrooms or white, sliced into 1/4″ pieces

Freshly ground black pepper

1 c. vegetable stock

1 lb. asparagus, chopped into 1″ pieces

2 tbsp. butter

1 c. freshly grated Parmesan, plus more for garnish

1 c. freshly grated fontina cheese

1/2 c. fresh herbs

DIRECTIONS

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
  3. Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.
Asparagus Risotto

Asparagus Risotto

It might not be spring yet but I can just about see spring in the distance… and things are starting to bud with all the rain. So much rain. But they had some beautiful, thin Asparagus stalks in the market yesterday and that called for this dish! This recipe was adapted from a great Williams Sonoma cookbook that I got for Christmas back in 1996. My parents gave me a love for food, and cooking and most of my kitchen implements came from them over the years.

Serves 6 as a side dish

IMG_4388.jpg

IMG_4386.jpg

IMG_4376.jpg

IMG_4380.jpg

IMG_4381.jpg

IMG_4383.jpg

IMG_4384.jpg

Ingredients

5 1/2 cups Chicken or Vegetable Stock
1 1/4 pound asparagus, cut into 1 1/2 inch lengths
3/4 cup white wine
2 Tbsp Olive Oil
1 large onion, chopped
2 cups Arborio or medium grain rice
1 cup grated Parmesan cheese
1 Tbsp chopped tarragon or 1 tsp dried
salt and fresh ground pepper

Directions

In a medium sauce pan over high heat, bring stock to a boil. Add the asparagus and boil until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl and set aside.

Add the wine to the stock and bring to a simmer. Reduce the heat to low and keep the liquid hot.

In a large saucepan over medium-low heat, heat the olive oil and saute the onion, stirring frequently, until translucent, about 8 minutes.

Add the rice to the onion and stir until a white spot appears in the center of the grain, about 1 minute.

Add 3/4 cup of stock, adjusting the heat to simmer, so that the liquid bubbles and the stock is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the stock 3/4 of a cup at a time, stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking until the rice is tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. You can add more stock or liquid if needed.

Add the asparagus, parmesan cheese, chopped tarragon and salt and pepper to taste.

Serve in shallow bowls