Ingredients:
1 Bunch Fresh Asparagus, tips removed and set aside, stalk cut into one/inch pieces. Wood part of the stalks should be discarded
8 oz sliced mushrooms
2 Cloves Garlic, Peeled and grated
1 Tablespoon Olive Oil
¼ teaspoons red pepper flakes
1/ Cup Grated Parmesan Cheese
1 Cup Heavy Cream
A few stalks of fresh parsley and chives, chopped
Salt & Pepper
1 lb of Pasta of Choice
To Serve:
Cracked Black Pepper
Grated Parmesan Cheese
Directions
Cook pasta Alderney according to package instructions. Add asparagus stalks to the pasta 4 minutes before the pasta is done
In a large, deep skillet, heat the oil and cook the mushrooms until they are tender. Add salt and pepper.
Add the garlic and cook 1 minute.
Add the cream and heat over a low flame.
Add the grated Parmesan and stir until smooth.
Add fresh herbs.
With a spider, remove pasta and asparagus from the pasta water and add to the skillet. Stir over low heat until the pasta is well coated,
Taste, and season with salt
Serve in individual bowls garnished with black pepper, and pass additional grated Parmesan cheese.
Tomato Salad is a good side dish.
