MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fettuccine With Shiitakes & Asparagus
 Categories: Pasta, Mushrooms, Vegetables, Herbs, Cheese
      Yield: 4 Servings
 
      3 tb Olive oil; divided
      1 bn Asparagus;
           - trimmed, in 2" pieces
           Salt & fresh ground pepper
      2 tb Unsalted butter
      8 oz Shiitake mushrooms;
           - stemmed, caps sliced
      1 sm Shallot; fine chopped
      1 ts Fresh oregano; chopped
      1 ts Fresh thyme; chopped
     12 oz Dried fettuccine -OR-
      1 lb Fresh fettuccine
      3 oz Parmesan;
           - grated, more for serving
      4 lg Egg yolks
 
  Heat 2 tb oil in a large skillet over medium-high heat. Add
  asparagus, season with salt & pepper, and cook, stirring
  occasionally, until just tender, about 4 minutes. Transfer to a
  plate.
  
  Heat butter and remaining 1 tb oil in same skillet over medium-high
  heat. Add mushrooms, season with salt & pepper, and cook, tossing
  often, until tender, about 5 minutes. Add shallot and cook, tossing
  occasionally, until softened, about 2 minutes. Toss in oregano,
  thyme, and asparagus.
  
  Meanwhile, cook pasta in a large pot of boiling salted water,
  stirring occasionally, until al dente. Drain, reserving 1 cup pasta
  cooking liquid.
  
  Add pasta, 1/2 cup pasta cooking liquid, and 3 oz Parmesan to
  skillet. Cook, tossing and adding more pasta cooking liquid as
  needed, until sauce coats pasta, about 2 minutes; season with salt
  and pepper.
  
  Divide pasta among plates and top each with a yolk and more
  Parmesan.
  
  Recipe by Chef Chris Fischer, Beach Palm Inn and Restaurant,
  Martha's Vinyard
  
  Recipe FROM: Bon Appétit, May 2014
  
  Formatted by: Dave Drum, Oct 15, 2015
  
  Uncle Dirty Dave's Archives
 
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