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RECIPE: Penne With Local Asparagus and Shiitakes
- Yield: Serves 2–3 1x
Description
Eggs, Parmesan, and a bit of pasta water create a luscious creamy sauce for the asparagus and mushrooms. It’s nice if you can cut the asparagus on a diagonal to make the dish look prettier — it’s cooked in a hot pan without water for a crisp, tender result. Look for local, tender asparagus and flavorful shiitake mushrooms at local farms or farmers markets each spring.
Ingredients
Units
Scale
Instructions
- Boil a pot of salted water and cook pasta until al dente, according to package directions. Reserve 1/2 cup of the pasta water.
- Meanwhile, heat the largest skillet you own on medium-high heat. Add 1 tablespoon of the oil and the asparagus and cook for 4 minutes, stirring very often to make sure all sides are cooked. Add a pinch or two of salt. Once the asparagus is crisp and tender, set aside in a bowl.
- In the same skillet, add the remaining two tablespoons of oil on medium-low heat and add the shitake mushrooms. Stir for a few seconds, then add the garlic. Cook, mixing often, until mushrooms are cooked, 3 to 4 minutes. Season with salt, add to the asparagus, and set the skillet aside.
- In a bowl, whisk the eggs, Parmesan, and lemon zest together. Season with salt and pepper. Gradually whisk the reserved pasta water into the egg mixture.
- Drain pasta and place into the skillet. Add the sauce to the hot pasta and mix well. Add the asparagus and mushrooms. The heat of the pasta should be enough to warm the asparagus and mushrooms, but you can heat on low if not.
Notes
Shiitake mushrooms are climate resilient! Read more here.
