New York City Chefs Daily Recipe for 8/29/2001 : Recipe for Pasta with Asparagus and Mushrooms
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Pasta with Asparagus and Mushrooms  recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 8/29/2001 : Recipe for Pasta with Asparagus and Mushrooms
"Pasta, Asparagus and Mushrooms"

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"As we graze it grows"

3 quarts of water
1 pound of asparagus cut into 2 inch pieces
4 tablespoons olive oil
3/4 pound Shiitake mushrooms, sliced
1/4 cup chopped shallots
4 garlic cloves, chopped
3/4 cup white wine
1/2 cup chopped sun dried tomatoes, oil packed
4 tablespoons chopped fresh basil
2 cups chicken stock
1 pound pasta, penne or farfalle
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons freshly grated Parmigiano Reggiano cheese

Bring the water for the pasta to a boil. While the water is heating, heat the oil in a large sauté pan set on high heat until sizzling, about 2 minutes.  Add the asparagus and mushrooms and cook until they begin to brown, about 3 to 4 minutes.  Stir in the shallots and garlic and cook for 1 minute.  Add the wine and reduce by half, about 5 minutes, stirring up any brown bits from the bottom of the pan.  Add the tomatoes and half the basil and cook for 1 to 2 minutes.  Pour in the chicken stock, bring to a boil, reduce the heat and simmer, uncovered, for 7 to 8 minutes.  Cook the pasta in the boiling water until tender.  Drain it well and return to the pot.  Season the sauce with the salt and pepper and pour over the pasta.  Cook over medium heat for 2 to 3 minutes, stirring until well coated. Add the remaining basil and the cheese and toss. Serves 4 to 6.
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