Oil and Garlic Spaghetti With Mushrooms And Asparagus

Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.

• generous pinches of salt for the pot of water
• 1 lb. spaghetti
• 2 garlic cloves, minced
• 1/2 cup olive oil
• pinch of red pepper flakes
• 1 tbsp. Flat leaf parsley
• Freshly grated Asiago cheese
• 5-6 white mushrooms, brushed and sliced thin
• 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces

Boil the pasta according to package directions only to al dente.

While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes).  Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.

Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.

You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.