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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.

Step 2    

Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.

Notes

Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.

Suggested Pairing

Asparagus is best with a high-acid white wine such as a Bordeaux Blanc from France or a California Sauvignon Blanc. These wines will also balance the rich cheese.

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Aggregate Rating value: 4

Review Count: 926

Worst Rating: 0

Best Rating: 5

Author Name: Melissa Murray

Review Body: Flavorful and filling! definately added this to the weeknight rotations!

Review Rating: 5

Date Published: 2017-05-01