Asparagus and Mushroom Sauce with Caramelized Shallots

Contributed By: tiffluu
America's Test Kitchen/ATK

Makes enough for 1 pound of pasta If pencil-thin asparagus are available, they don't need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered. You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguine, then offer extra Parmesan at the table.

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Total Preparation Time: 1 hour
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Meal Type: Entree

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Ingredients

INGREDIENTS
1 pound Medium asparagus spears , tough ends snapped off; spears halved lengthwise, then cut diagonally into 1-inch pieces
1/4 cup Olive oil
4 Large shallots , thinly sliced
1/2 pound Cremini mushrooms (or button mushrooms), brushed clean and thinly sliced
Table salt and ground black pepper

Preparation

1. Bring 1 inch of water to boil in large pot. Put asparagus in steamer basket, then carefully place steamer basket in pot. Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes. Remove asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.

2. Heat oil in large skillet over medium heat. Add shallots; sauté, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes. Add mushrooms, increase heat to medium-high, and sauté until they soften and release their juices, about 5 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.

3. Add asparagus and reserved cooking liquid. Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer. Adjust seasonings. Toss with pasta and serve.