Fresh! Asparagus wild mushroom pasta – a seasonal vegetarian dish with tagliatelle noodles and a delicious quick sauce.
Pasta is a perfect canvas for seasonal produce. This asparagus wild mushroom dish captures the essence of early spring. Grassy fresh asparagus pops out of the earth just in time to pair with woodsy wild mushrooms. How convenient!
When asparagus comes into season we eat it practically nonstop until it’s gone. It’s a good thing that asparagus is so easy to cook. Even just throwing it on a pan and roasting it is a huge and simple treat. It’s all about that first taste of fresh green springtime that we all look forward to.
But — have you ever tried it raw? When asparagus is incredibly fresh, it’s out of this world delicious to eat it without cooking. You can slice or shave asparagus very thinly and add it to salads or pasta.
That’s what’s going on in this asparagus wild mushroom pasta: asparagus stalks cooked with a jumble of mixed mushrooms in a buttery sauce, garnished with some raw asparagus ribbons and tossed with tagliatelle noodles.
I used a mixture of local wild mushrooms that I found at my grocery store, including white beech, king trumpet and maitakes, with some cultivated button mushrooms. When morels and chanterelles are available (and affordable), they will be fantastic in this dish.
When asparagus isn’t in season, try this wild mushroom sauce with some wilted dark nutritious greens (spinach, kale, dandelion) instead.
Do you love mushrooms and asparagus?
Check out these recipes:
asparagus and wild mushroom tagliatelle pasta
Yield 2 - 4 servings
Use a mixture of wild mushrooms available in your market, such as maitake (also called hen of the woods), king trumpets, brown or white beech, or shiitake caps (trim the tough stems).
- 3/4 pound asparagus, woody ends trimmed
- Kosher salt
- 10 ounces mixed wild mushrooms (see headnote)
- 1/2 pound cremini or white button mushrooms
- 3 tablespoons extra-virgin olive oil
- 8 ounces tagliatelle or fettuccine pasta (fresh or dried)
- 1 shallot, thinly sliced
- 2 garlic cloves, finely chopped or grated
- 4 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- A hunk of Parmigiano Reggiano cheese (for serving)
- Bring a large pot of salted water to a boil. Set up a bowl of ice water near the stovetop.
- Reserve 2 asparagus stalks and set aside. Slice the remaining stalks into diagonal pieces about 2-inches long.
- Drop the sliced asparagus into the boiling water and cook 3 minutes. Scoop them out with a slotted spoon into the bowl of ice water.
- Shave the reserved stalks into thin ribbons with a swivel vegetable peeler.
- Gently wipe the wild mushrooms with a cloth if they have debris clinging to them. Trim the stem ends and break or slice the mushrooms into large bite-size pieces. Slice the button mushrooms into quarters.
- Set a large (12-inch) skillet over medium-high heat and add the oil. Put the mushrooms in the pan in one layer. Cook for 5 minutes without stirring, until they begin to brown. Add a large pinch of salt and stir the mushrooms. Cook for another 5 minutes or so, until they've given up their liquid and softened.
- Cook the pasta until al dente, reserving 1/2 cup of the water before draining.
- Add the shallot, garlic and butter to the mushrooms and stir. Cook 1 or 2 minutes, until the garlic is fragrant and the butter is melted. Stir in a little pasta water to loosen the sauce.
- Drain the asparagus and add to the skillet. Lower the heat. Add the drained pasta, thyme and parsley and toss with tongs (add more pasta water if needed). Add the raw asparagus ribbons and toss.
- Transfer to a serving bowl. Use a vegetable peeler to shave curls of cheese over the pasta.