Mushroom and Asparagus Linguine...

With the arrival of asparagus at the >Dane County Farmer's Market this past weekend, I can confidently pronounce that spring has sprung. I was able to pick up nearly all of the fresh ingredients to make the following mushroom and asparagus pasta dish last evening...

Ingredients:
9 oz. Fresh Mushroom Linguine from RP's Pasta
1 smallish Red Onion Garlic
3 cloves of garlic
2/3 lb. blend of shitakes and oyster mushrooms
1 bunch (15 stalks) of asparagus
White Wine (Praire Fume from Wollersheim in this case, though slightly drier is probably better)
1/4 stick Butter
handful of fresh arugula
Fresh green onions (3 stems)
Romano / Parmesan (optional)

Directions:
Remove stems from mushrooms (leave some of the oyster core), slice into 1/4 inch strips. Dice onion and garlic. Wash asparagus and cut away any overly firm portions at the base of the stalk. Cut each stalk into 3-5 pieces using a bias cut method. Bring 3 quarts of water to a boil in large pot (lots of room for the pasta to move), also bring 1 quart of water to boil in a double steamer (boiling is ok, but make sure to use plenty of salt in the water to keep those nutrients and color in the asparagus) for the asparagus. Heat a large skillet on high and when hot add a bit of olive (pomace) oil to the pan with the garlic and onions (red not green). Saute over medium high heat until the onions start to turn translucent then add the mushroom blend. Add the asparagus to the steamer and the pasta to the boiling water, each should cook for between 3-4.5 minutes.

After the mushrooms become tender to the touch, raise the heat to high and add wine to deglaze the pan. As the wine boils, lower the heat slightly and begin adding small amounts of butter to make the sauce. Work the butter into the wine, and allow to thicken over the heat. Drain the asparagus and the pasta, adding both to the saucepan. Toss in the green onions, some salt and pepper. Plate in pasta bowls and grate some cheese (optional) and chiffonade of arugala. Enjoy.

This recipe is neccesarily vague, as I've never been a tactician in the kitchen. I do, however, think that this style of fresh pasta and veggies with a white wine and butter (I hesitate to refer to this as a beurre blanc) sauce is something to be expreienced. Especially right now, as the asparagus is so much better (less bitter, crisper, and meatier) than what is available most of the year.