Mushrooms and Asparagus Sauce With Toasted Pignoli

Name: Mushrooms and Asparagus Sauce With Toasted Pignoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb asparagus, trimmed and cut into 1-inch diagonals; 4 tablespoons butter; 2 cups chopped trimmed mushrooms; 1/4 cup chopped onion; 1 garlic clove, crushed; 3/4 cup heavy cream; 2 teaspoons pine nuts, stirred in a hot skillet until toasted (about 1 minute); 2 tablespoons grated parmesan cheese; hot cooked fettuccine

Submitted by ratherbeswimmin

"Marie Simmons"

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Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

1 lb asparagus, trimmed and cut into 1-inch diagonals
4 tablespoons butter
2 cups chopped trimmed mushrooms
¹⁄₄ cup chopped onion
1 garlic clove, crushed
³⁄₄ cup heavy cream
2 teaspoons pine nuts, stirred in a hot skillet until toasted (about 1 minute)
2 tablespoons grated parmesan cheese
hot cooked fettuccine

directions

Cook asparagus in a steaming rack set over simmer water, covered, until crisp-tender, about 5-7 minutes; set aside.
In a large skillet; melt butter; add in mushrooms and onion; stir/saute until tender and moisture has cooked off, about 5 minutes.
Add in garlic, saute 1 minute.
Stir in heavy cream; heat to boiling; add in asparagus; taste and adjust seasoning with salt and pepper, if desired.
Toss hot pasta with sauce, pine nuts, and parmesan cheese.