The Recipe

In response to all your calls, cards and letters, here's the recipe:

Originally called: Spaghetti with asparagus, shitake mushrooms, lemon and chives
Recipe courtesy of Epicurious
Modified extensively by captaink

1 box of linguine
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
8 ounces of sliced Portobello mushrooms
juice of one lemon
1 can of vegetable broth
1 tablespoon of lemon zest (grated lemon peel, yellow part ONLY!)
1 pound asparagus, tough ends trimmed, then cut crosswise in thirds
1/4 cup fresh chopped chives
4 ounces shredded parmesan cheese

Cook linguine in large pot of boiling, salted water until "al dente" Drain and put back in pot.

While linguine is cooking, melt 2 tablespoons of butter in olive oil in large skillet over medium heat. Add shallots and saute 1 minute. Add mushrooms, sprinkle with salt and pepper and saute until soft (about 6 minutes). Add lemon juice, cook 1 minute. Add broth and lemon zest, Bring to a boil, then reduce to medium and simmer until liquid is reduced by half (about 6 minutes) Add asparagus to mixture and simmer until asparagus turns bright green (about 2 minutes). Add chives and remaining 2 tablespoons of butter and stir until butter melts. Season sauce to taste with salt and fresh cracked pepper.

Pour sauce over linguine, toss to coat. Top with shredded parmesan cheese and serve.

Enjoy!