I am reposting this recipe from last Spring because I am spending today with my family rather than blogging but I don’t want to leave Meat Free Monday empty!
This can be thrown together with ease, looks marvellous and tastes delicious. It makes the most of English Asparagus in its brief season because it compliments its delicious flavour rather than drowning it.
One bunch fresh English asparagus (buy thin,crisp green stems rather than the fatter ones which can be woody)
Knob of butter
A splash of white wine (optional, see point 2 in method)
250g Oyster mushrooms
1ooml single cream
50-100ml milk (semi skimmed)
1 tsp Dijon mustard
Vegetarian Parmesan (obviously you can have the other if you are not of the veggie persuasion!)
1/2-1tsp dried tarragon or 1tbsp chopped fresh tarragon (optional because I know some people aren’t keen)
Freshly ground black pepper
250g Fresh Tagliatelle
1.Snap the ends off the asparagus and then chop roughly into 5cm lengths (5cm-ish don’t get your ruler out! I saw someone do that once and couldn’t believe my eyes🙂 )
2.Fry gently in a little olive oil until they are just tender. (You can pop a lid on to speed this stage up a bit and they will steam nicely, add a smidgeon of water or white wine to stop them sticking and to help the steaming process)
3. Chop or tear oyster mushrooms into chunky pieces and add to the pan with a knob of butter, fry for a couple of minutes until the mushrooms are just releasing their juices.
4. Whisk together the cream, milk and Dijon and pour into the pan with the vegetables. Add the tarragon, salt and black pepper to taste and heat through. (Don’t boil)
5. Stir through cooked tagliatelle and serve with grated parmesan and a crisp green salad.