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Fettuccine with Asparagus, Nasturtiums, and Wild Mushrooms

Servings 6


  • 1/2 pound thin asparagus stalks
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced red onion
  • 1 cup sliced wild mushrooms such as chanterelle, enoki,or shiitake, fresh or dried and reconstituted
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • Salt and pepper
  • 1/2 pound fresh fettuccine
  • 20 nasturtiums cut in half if large
  • Grated manchego cheese


  • Trim asparagus stems and cut stalks into 2-inch segments. If stalks are fairly thick, split in half lengthwise.
  • Heat the butter and oil in a large skillet; add asparagus, onions, and mushrooms and sauté over medium-high heat for 2 minutes.
  • Stir in garlic and white wine and cook 2-4 minutes longer, or until asparagus is bright green.
  • Season with salt and pepper.
  • As the asparagus cooks, place fresh fettuccine in boiling salted water until al dente, about 1 minute.
  • Drain, reserving 1/2-cup cooking water. In a large bowl, combine pasta with asparagus mixture and cheese.
  • Toss to mix, adding reserved pasta water if needed to keep moist.
  • Stir in nasturtiums and serve immediately.