Capellini with spring asparagus in a white wine sauce

Spring is the season of asparagus!
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Holy chef! It’s all about the asparagus this season — and we love it. Chef Paul Lillakas is here to whip up a delicious spring inspired capellini recipe with asparagus in a white wine cream sauce. You better believe this dish is as good as it sounds.

Ingredients

2 tbsp
canola oil
3
sliced portobello mushrooms
1 1/2 cups
semi-dry white wine, (such as Sauvignon Blanc or Pinot Grigio)
2
minced garlic cloves
3 cups
35% whipping cream
1/2 tsp
salt
3 cups
finely grated parmesan cheese
1 bunch
chopped asparagus
400 g
cappellini

Instructions

  1. Heat oil in large skillet over medium heat.
  2. Add mushrooms and a generous pinch of salt. Cook, stirring frequently until mushrooms are browned, about 5-6  minutes.
  3. Add wine; bring to a simmer and cook, stirring frequently, until reduced by half, about 5 minutes.
  4. Add garlic, whipping cream, salt and pepper. Bring a simmer; reduce to medium-low. Continue to cook, stirring often, until thick enough to coat back of spoon, about 13-15 minutes.
  5. Stir in cheese until smooth. 
  6. Meanwhile, cook capellini in salted water according to package directions.
  7. Add asparagus during final 2 minutes of cooking. Drain.
  8. Add cooked capellini and asparagus to sauce and cook, stirring, until pasta is coated, about one more minute.
  9. Remove from heat. Thin with 1 tbsp of water at a time if needed. Serve immediately.

Nutrition
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