This wholesome dish is my ode to Spring. Asparagus and earthy Hen Of The Woods mushrooms, nestled in a bed of perfectly al dente pappardelle nd crackling prosciutto. Paired with cognac, it's the perfect way to elevate a meal.
- 12 oz. fresh pappardelle
- 1 bunch asparagus; trimmed
- 12 oz. medley of mushrooms (i.e. maitake, oyster, crimini, chanterelles, and/or shiitake)
- 1 medium shallot; diced
- 2 garlic cloves; grated
- 1 tsp. fresh thyme; chopped
- 1 tsp, fresh oregano; chopped
- 2 oz. thinly sliced prosciutto (about 6 slices)
- 1 cup chicken stock
- 1/3 cup heavy cream
- 2 tbsp. unsalted butter
- 4 tbsp. extra virgin olive oil
- 1/4 cup fresh parmesan cheese; grated
- Kosher salt
- Fresh ground black pepper
The How To…
Heat 2 tbsp. of olive oil in a heavy stock pot over medium heat. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
Heat remaining 2 tbsp. of olive oil in same pot over medium high heat. Cook mushrooms and asparagus, tossing occasionally, until browned and tender, about 5–8 minutes. Reduce heat to medium-low. Add shallots, garlic, thyme, and oregano. Proceed to season with salt and pepper, be sure to stir often until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of the pot, give it about 5−7 minutes.
In the meantime, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3-4 minutes.
Using tongs, transfer pasta to the pot with veggie mixture and add 1 cup of pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
Divide pasta among plates. Top with more thyme, grated parmesan, and crumbled prosciutto; season with pepper.