Saturday, June 09, 2012

Fettucine with Mushrooms and Asparagus

Wednesday June 6
We had a half pound of white mushrooms, plus the sturdiest of the local asparagus, from what we bought at Findlay Market on Saturday.  Search those terms on Epicurious and list by ratings, and you get this.
As well as the plain mushrooms, we used scallions instead of red onions, and the asparagus needed a boil in the pasta water (stems first, then tips).
Result: like 95% of the Epicurious reviewers, despite the changes, we'd make this again.

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