Fettuccine With Asparagus And Shiitake Mushrooms

• 1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
• 1 pound fettuccine
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 3 shallots, chopped
• 6 shiitake mushrooms, sliced
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons parsley, chopped
• Freshly grated Parmesan cheese

1. Steam the asparagus until tender but firm.
2. Drain and set aside.
3. Meanwhile, bring four quarts of water to boil for the fettuccine.
4. Heat the oil in a large frying pan.
5. Add the garlic and the shallots and saute for one minute.
6. Add the mushrooms and saute until tender (three to four minutes).
7. Season to taste with salt and pepper.
8. Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
9. Cook the fettuccine until al dente, drain and transfer to a heated serving bowl.
10. Add the sauce, toss and serve.
11. Pass the cheese separately.

stalks, fettuccine, olive oil, garlic, shallots, shiitake mushrooms, salt, parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/9077 (may not work)