Tagliatelle With Mushrooms And Asparagus

• 2 tablespoons extra-virgin olive oil, divided, plus more to taste
• 2 cloves garlic, smashed
• 7 thin asparagus spears
• 2 1/2 cups sliced button mushrooms
• 3/4 cup dry white wine
• salt and freshly ground black pepper to taste
• 1 (16 ounce) package tagliatelle pasta
• 5 tablespoons grated Parmesan cheese

1. Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
2. Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
3. In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
4. Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

extravirgin olive oil, garlic, button mushrooms, white wine, salt, tagliatelle pasta, parmesan cheese

Taken from www.allrecipes.com/recipe/263446/tagliatelle-with-mushrooms-and-asparagus/ (may not work)