Asparagus, Spring Onion, And Mushroom Pasta

• 1 pound thin asparagus
• 3/4 pound mushrooms (morel, cremini, oyster, or a mixture)
• 2 tablespoon extra-virgin olive oil
• 1/4 pound spring onions (or scallions or baby leeks),
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 4 tablespoon unsalted butter
• . Sea salt and freshly ground pepper
• 8 ounce dry pappardelle or fettuccine
• 1 tablespoon chopped chervil or flat-leaf parsley

1. 1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.
2. 2. Heat oil in a 12-inch saute pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.
3. 3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and saute 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.
4. 4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.

thin, mushrooms, extravirgin olive oil, onions, white wine, vegetable broth, unsalted butter, salt, fettuccine, chervil

Taken from www.epicurious.com/recipes/member/views/asparagus-spring-onion-and-mushroom-pasta-1220327 (may not work)