Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

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Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

 

12 ounces spaghetti

4 tablespoons butter, divided

2 tablespoons extra virgin olive oil

1/2 cup thinly sliced shallots

2 garlic cloves, minced

1 pound fresh shiitake mushrooms, stemmed, sliced

6 tablespoons fresh lemon juice

1 3/4 cups vegetable broth

1 tablespoon grated lemon peel

1 pound asparagus, tough ends trimmed, cut crosswise in thirds

1/4 cup chopped fresh chives

4 ounces grated cheese

 

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.

Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium

heat. Add shallots and garlic, 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.

Pour sauce over pasta; toss to coat. Top with grated cheese and serve. Yields 4

to 6 servings.