Spring Asparagus and Mushroom Pasta
1 lb. pasta of your choice
3 tbsp. extra-virgin olive oil
1 lb. mushrooms, sliced into 1/4" pieces
2 garlic cloves, minced
Freshly ground black pepper
1 c. vegetable stock
1 lb. asparagus, chopped into 1" pieces
2 tbsp. butter
1 c. freshly grated Parmesan, plus more for garnish
1 c. freshly grated fontina cheese
1/2 c. basil leaves chopped
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water and drain pasta.
Meanwhile, in a large skillet heat 3 tablespoons olive oil over medium-high heat. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook 2 minutes more. Add stock and asparagus; using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses; gently mix with tongs.
Serve in skillet or transfer pasta to a platter and top with grated Parmesan, drizzle of olive oil, and basil. Serve immediately