Thursday, 9 May 2013

Asparagus, Mushroom and Wild Garlic Pasta.

A big bowl of oyster mushrooms going cheap at the market and the first few asparagus spears of the year inspired this supper.
Put your pasta on to boil - I used fettuccini, but any quick cooking pasta is ok.
While it is cooking prepare the sauce.
Saute the mushrooms in a good glug olive oil until they are softened and cooked through. Add the sliced up asparagus spears and cook for a minute. Loosen the sauce by adding a little water from the boiling pasta. When the pasta is cooked add the shreaded wild garlic leaves.
Drain the pasta and stir in the sauce.
Serve with a topping of parmesan cheese.

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