Spring Asparagus + Mushroom Pasta

Cheers to the first day of May. It was feeling like the slowest, gloomiest start to spring I can remember these past few weeks, but now that the trees in our neighborhood are blooming, and we've had a few good days of sunshine it seems to be sticking around for a while. 

It's nice to make simple meals with all of these lush spring vegetables, and really let them shine. Our time together in the kitchen slows down when work travel takes over, so it's nice to do things that take a while, like homemade pasta. Shaving the asparagus stalks into ribbons and cooking the tips separately is pretty tasty but also adds this nice springy green color through the dish. 

Spring Asparagus + Mushroom Pasta

16 oz Fresh Egg Pasta
1 bunch asparagus
1 large bunch oyster mushrooms, trimmed
1 wedge parmesan cheese
3 tbs butter, divided
salt and pepper

  • Bring a large pot of salted water to a boil. Trim asparagus and separate tips from stalks. Using a vegetable peeler, peel stalks into ribbons and set aside.  
  • Meanwhile, melt 1 tbs butter in a large skillet over medium heat. When butter is melted, sauté mushrooms until golden brown, about 3 minutes. Add asparagus tips and cook an additional 2 minutes. Remove from heat and set aside. 
  • When water is boiling, add fresh pasta. Cook, monitoring carefully and testing for doneness for about 3 minutes. Pasta should be al-dente and slightly toothy when tested. Remove pasta from water and transfer to skillet. Reserve 1 cup of cooking liquid. 
  • Return skillet with pasta over medium heat. Add asparagus ribbons, tossing to combine. Melt 2 tbs butter and add 1/2 cup of reserved cooking liquid, tossing to combine and create a smooth sauce. If pasta is too dry, add additional cooking liquid in small increments. Sauce will be finished when it adheres to noodles. Season to taste with salt and pepper.
  • To serve, top with large shavings of parmesan cheese.

Fresh Egg Pasta
adapted from Serious Eats

10 oz all purpose flour
2 eggs
4 egg yolks
1 tsp salt

  • On a clean work surface, pour flour into a mound. Make a deep well in the center with high sides. Pour in whole eggs, egg yolks and salt. Using a fork, beat thoroughly. when combined, using your hands, very slowly begin to incorporate flour until a wet and sticky dough has been formed. 
  • Using a bench scraper, remove excess dough from hands. Fold any additional flour into the dough until a rough and craggy looking dough has been formed. 
  • Work the dough out by pressing the heel of your hand into the dough, pushing forward. Rotate and repeat until the dough develops a elastic texture. If the dough is too wet, add flour in small additions, if the dough still feels to craggy and dry, spray lightly with water. 
  • When dough ball feels firm and elastic, wrap in plastic and rest for 30 minutes. 
  • Divide dough into quarters and set aside. Take one quarter and roll out on a lightly floured surface. Continue to rotate dough and flip dough, rolling out away from center on each pass. This will take multiple passes to get dough thin. 
  • Once dough is thin, sprinkle a small amount of flour on top and fold dough onto itself. Fold from half to quarter and slice into thin ribbons with a sharp knife. Unfurl pasta and set aside, under a kitchen towel until ready to cook.