- bunch of green asparagus
- 5 tablespoons of mascarpone cheese
- pasta (about 1/2 packages)
- ½ spinach pack
- zest of ½ lemon
- marinated mushrooms with carrots and onions OLE!
- 2 cloves of garlic
- 20g of Parmesan cheese
- salt & pepper
- a pinch of dried chilli flakes
Wash the asparagus and snap off hard ends. Boil them until soft for about 10 minutes in salted water, to which we add a pinch of sugar. It is best to use a tall pot for cooking.
Meanwhile, cook the pasta in salted water – leave a glass of pasta water for the sauce.
Melt the butter and oil in a frying pan. Cook the chopped onion along with the squeezed garlic. Add the grated lemon zest and chilli flakes. Cook together for a few minutes. Add mushrooms and spinach. Pour the pasta water. Wait a while for it to evaporate and add mascarpone. Season to taste. Stir and wait until the sauce becomes thick and creamy. Add grated Parmesan cheese. Add pasta and chopped asparagus. Mix thoroughly and wait for the cheese to melt. Serve warm.