1 lb asparagus, tough ends spapped off and spears cut into 1" diagonal pieces 1/4 cup olive oil 4 shallots, thinly sliced 1/2 pound cremini mushrooms, cleaned and sliced Salt and fresh ground pepper 1 lb gf linguini or spaghetti pasta (we used Tinkyada’s)
Blanch asparagus in salted boiling water until just tender then place in ice water, reserving 3/4 cup of the asparagus water. Drain asparagus and set aside. Cook the pasta according to package instructions; drain. Heat a large skillet over medium heat. Add oil. When hot, add shallots and saute until crisp and brown, about 10 minutes. Add mushrooms and saute until just soft. Season to taste with salt and pepper. Add asparagus and the reserved water and simmer until asparagus is heated through. Toss the pasta with the vegetables and serve immediately.