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Ingredients

2 tablespoons extra-virgin olive oil, divided, plus more to taste 2 cloves garlic, smashed 7 thin asparagus spears 2 ½ cups sliced button mushrooms ¾ cup dry white wine salt and freshly ground black pepper to taste 1 (16 ounce) package tagliatelle pasta 5 tablespoons grated Parmesan cheese

Nutrition Info

550.3 calories carbohydrate: 87.1 g cholesterol: 5.5 mg fat: 11.3 g fiber: 4.9 g protein: 19.6 g saturatedFat: 2.6 g servingSize: - sodium: 145.5 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

4 servings

For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.