8 oz pasta
12 oz asparaus, cut into 1/2 inch pieces
12 oz mushrooms sliced
1 clove garlic minced
1/2 tbsp olive oil
8 oz creme fraiche
Zest of 1 lemon
In a large pot of boiling water, cook asparagus for 3 – 4 minutes, until bright green. Remove and rinse with cold water to stop cooking.
Cook pasta according to package.
In a 12 inch skillet, heat oil over medium heat, add mushrooms and cook until nicely browned, stirring occasionally. Add garlic and cook for 3 minutes. Add creme fraiche, asparagus and warm for 2 – 3 minutes. Add pasta and stir to combine. Sprinkle with Espelette, zest and parm cheese.
Serves 2 – 4.