Spring Asparagus and Mushroom Fettuccine
Yield: 4 servings
Bring a pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately