Mushrooms and Asparagus Sauce With Toasted Pignoli

Marie Simmons

• Ready In: 45 mins
• 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

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