1/4 lb wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
Salt and fresh ground pepper, to taste
1 C dry white wine
2 tomatoes, chopped
2 T Italian parsley, chopped
2 T freshly grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Begin cooking the pasta about 5 minutes before the sauce is ready.
Preheat a large saute pan. add the 3 T olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms; cook an additional minute. Season with salt and pepper.
Add the wine and deglaze; continue cooking until reduced by half, about 5 minutes. Remove from heat and stir in the chopped tomatoes.
Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls; top with Parmesan, and drizzle with the extra olive oil.
