Pasta pasta pasta! Everyone likes pasta, everyone likes butter, everyone needs veggies – this platform helped me create this recipe. Let’s face it; we all occasionally want a change from regular spaghetti and tomato sauce. The directions below make it look like a lot of work, but this recipe can be done and on the table in 20 minutes. The parmesan cheese shavings give it a nice final nutty note, so even though I list it as optional, I highly recommend it!

*to make brown butter – put in sauce pan over medium heat and cook until it foams and the solids begin to brown. Remove from the heat when it is a light brown, be careful not to burn!*

2 tablespoons extra virgin olive oil

2 garlic cloves (minced)

1 ½ cups onions (about 1.5 medium onions, sliced)

6 oz crimini mushrooms

1 ½ teaspoons thyme

2 sticks butter (browned)

1 package of spaghetti

1 bundle of asparagus

Parmesan cheese (optional)

Salt and pepper to taste

Fill a large sauce pan with water. Put this pan stovetop over high heat. This pot is where you will cook the pasta. When the water boils, add a pinch of salt and the pasta. Cook the pasta as per the directions on the package.

Fill another saucepan with water and bring to a boil; sprinkle in salt. Cut or snap the woody ends off of the asparagus. Blanch the vegetables in the boiling water for 2-3 minutes and then shock in an ice bath. The ice bath will preserve the bright green color and stop the cooking process. If the asparagus is very thick, slice in half before blanching.

MEANWHILE – in a large skillet over low heat, sauté the garlic and olive oil for 2-3 minutes. Raise the heat to medium-low and add in the onions. Cook everything for 5 minutes, or until the onions begin to soften.

Using a moist towel, wipe the dirt off of the mushrooms. Slice. Add the sliced mushrooms to the skillet and sprinkle with salt and a little black pepper. Stir to combine and cook for 5-8 minutes, or until the mushrooms darken. Add the browned butter to the skillet.

By now the pasta should be done cooking. Drain and then dump the spaghetti into the skillet. Sprinkle in the thyme. Add the blanched asparagus. Stir to combine.

Mix in parmesan cheese shavings before serving.