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Asparagus reduce the risk of heart disease and cancer. Prevent birth defects, keep skin and other tissues healthy, support healthy eyes and a healthy immune system.
Store them away from light, and heat to protect the folate. Cook them gently
1 pound thin asparagus
3/4 pound mushrooms
2 table spoons extra virgin olive oil
1/4 pound spring onions
1/4 cup dry white wine
1/2 cup vegetable broth
4 tablespoons unsalted butter
8 ounces dry pappardelle or fettuccine
1 tablespoon chopped parsley
Sea salt and freshly ground black pepper
Cut off the tough ends of the asparagus and slice crosswise into 2-inch peaces.
Trim the tough stems from the mushrooms. If the mushrooms are dirty,
quickly rinse in cold water and pat dry before slicing them into bite-size pieces.
In a large skillet, heat the oil over medium-high heat.
Add the mushrooms and cook, stirring until lightly browned, about 5 minutes.
Add the onions and cook 1 to 2 minutes, until softened.
Add the asparagus and cook, stirring , for 2 minutes.
Add the wine and simmer for 1 to 2 minutes until the liquid has evaporated.
Add the vegetable broth and bring to the boil.
Add the butter and toss until melted into the vegetables,
Season to taste with salt and pepper.
Meanwhile, in a large pot of boiling, salted water, cook the pasta according to
package directions until all dente. Drain and transfer to a large bowl.
Mix in the sauce and the parsley.
Season to taste with additional salt and pepper.
Makes 4 servings
Calories: 436 Cholesterol: 30 mg
Total fat: 20 g Sodium 104mg
Saturated fat: 8 g Dietary fiber 4.5 g