Asparagus and Mushroom Sauce with Caramelized Shallots
If pencil-thin asparagus is available, they don’t need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered. You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguini, then offer extra Parmesan at the table.
Ingredients:
1 pound medium asparagus spears, tough ends snapped off; spears halved lengthwise, then cut diagonally into 1-inch pieces
1/4 cup olive oil
4 large shallots, thinly sliced
1/2 pound white mushrooms (or crimini mushrooms), brushed clean and thinly sliced
Directions:
Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes. Remove asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.
Heat oil in large skillet over medium heat. Add shallots; saute, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes. Add mushrooms, increase heat to medium-high, and saute until they soften and release their juices, about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
Add asparagus and reserved cooking liquid. Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer. Adjust seasonings. Toss with pasta and serve. Makes enough for 1 pound of pasta.