Name: Tagliatelle with Mushrooms and Asparagus
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Extra-virgin olive oil, divided, plus more to taste - 2 tablespoons; Garlic, smashed - 2 cloves; Thin asparagus spears - 7; Sliced button mushrooms - 2 ½ cups; Dry white wine - ¾ cup; Salt and freshly ground black pepper to taste - ¾ cup; Tagliatelle pasta - 1 (16 ounce) package; Grated Parmesan cheese - 5 tablespoons

Ingredients for - Tagliatelle with Mushrooms and Asparagus

1. Extra-virgin olive oil, divided, plus more to taste 2 tablespoons

2. Garlic, smashed 2 cloves

3. Thin asparagus spears 7

4. Sliced button mushrooms 2 ½ cups

5. Dry white wine ¾ cup

6. Salt and freshly ground black pepper to taste ¾ cup

7. Tagliatelle pasta 1 (16 ounce) package

8. Grated Parmesan cheese 5 tablespoons

How to cook deliciously - Tagliatelle with Mushrooms and Asparagus

1 . Stage

Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.

2 . Stage

Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.

3 . Stage

In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.

4 . Stage

Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.