The pasta with wild asparagus and porcini mushrooms is a simple vegetarian first course with an extraordinary flavor.
Wild asparagus
Wild asparagus are spring vegetables generally available from March to June.
They are rich in fiber.
Wild asparagus, or field asparagus, unlike cultivated asparagus grow wild, are thinner and have a more intense aroma and flavor.
Porcini mushrooms
I used frozen porcini mushrooms; only a handful is enough.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz whole-wheat spaghetti (square-shaped)
- 1 bunch wild asparagus (or cultivated asparagus, fresh or frozen)
- 3 oz porcini mushrooms (frozen)
- 1 teaspoon garlic, oil and chili seasoning mix (or a pinch of garlic powder)
- 1/3 cup water (or enough to just cover the bottom of the pan)
- 1 vegetable bouillon cube (homemade, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (for a grinder)
- 1 drizzle extra virgin olive oil (to drizzle raw)
The garlic, oil and chili seasoning is a dehydrated mix [ingredients: garlic, chili, salt, parsley] that can become a base for many dishes: keep it ready in your pantry!
Suggested tools
- Knife
- Cutting board
- Pan nonstick
Preparation
To minimize waste we use both the tips and the stems:
– use the tips to make the sauce;
– use the stems to flavor the pasta cooking water.
Clean the wild asparagus
– rinse the asparagus under running water and let them drain in a colander;
– separate the tips up to the most tender part of the stem and cut them into pieces;
if the stem is very tough you can snap it by hand: it will naturally break at the most tender point;
– remove any lateral shoots from the stalk, removing any spines;
– discard the hard or damaged terminal part of the stem.
Frozen mushrooms are cleaned, sliced and ready to use.
Frozen mushrooms should not be thawed [they would release too much water] but used directly in cooking.
Rinse frozen mushrooms briefly under running water to remove any ice residues.In a nonstick pan briefly heat the garlic, oil and chili seasoning mix or a sprinkle of garlic powder.
Add the asparagus and the frozen porcini mushrooms and about 1/3 cup of water (or just enough to cover the bottom of the pan).
Add a vegetable bouillon cube [optional].
Add a pinch of salt and a pinch of freshly ground mixed pepper, cover with a lid and let simmer over low heat for about 5 minutes, stirring occasionally, until the water has evaporated and the sauce has reduced.In a pot bring salted water to a boil together with the asparagus stems and remove them before adding the pasta.
Cook the pasta al dente, rinse it briefly under running water to reduce surface starch and drain.
Meanwhile, heat the sauce.
Pour the pasta into the pan with the sauce, drizzle with extra virgin olive oil (raw) and toss well to flavor.Plate.
Grind a little more pepper.Your pasta with wild asparagus and porcini mushrooms is ready.
Enjoy your meal!
This first course is a source of carbohydrates and is easy to balance by adding a protein source and vegetables to compose a balanced meal or one-dish plate that helps keep blood sugar stable.
Storage, tips and variations
Storage
Store cooked pasta in the refrigerator in a closed container for up to 24 hours.
Reheat in a pan, adding a drizzle of oil.
Tips and variations
Use whole-wheat pasta to increase fiber content.
FAQ – Questions and Answers
What is the difference between wild asparagus and cultivated asparagus?
Wild asparagus, or field asparagus, unlike cultivated asparagus are thinner and have a more intense aroma and flavor.
When can wild asparagus be harvested?
Wild asparagus are generally available from March to June.
In the south they can sometimes be found as early as December-January.
At the beginning of the season they are more tender.Where are wild asparagus found?
They are mainly found in central and southern regions and on the islands.
They grow wild in uncultivated areas and at the sides of roads.
