Homage to Hadley Grass

Ingredients

• 1 bunch fresh Hadley asparagus, woody stems removed and cut up into 1/2-1 inch pieces
• 10-12 baby portobello mushrooms, sliced
• 6-8 ounces Papardelle pasta
• 4-5 medium-large favorite sausage links, casings removed
• Extra virgin olive oil
• fresh grated parmesan
• 1 egg (can substitute or add a scoop of ricotta cheese for extra creaminess)
• salt and fresh cracked pepper

Directions

Set a large pot of water on high heat, add a pinch of salt, and bring to a full boil. Meanwhile, in large heavy skillet, sauté asparagus and mushrooms in olive for about 5 minutes on medium heat. Add a bit more oil, then crumble sausage into pan and continue cooking until the sausage is just cooked through, a few minutes more. Set aside. (Alternate method: Heat oven to 400 and roast mushrooms and asparagus in olive oil, adding sausage for the last few minutes, tossing all to brown evenly.)

Boil pasta until al dente, according to directions. Drain, but try to not drain the noodles completely! Let them keep a bit of their water. Toss back in the pot and add an egg, and ricotta if using, and mix well. Add asparagus mixture. Serve topped with fresh grated parmesan cheese and salt and pepper to taste. A drizzle of good olive oil on top is nice too!

Super cool asparagus story coming soon!