Recipe created by The Blue Elephant Craft Brew House
Portion size 4
12 oz (340 gm) penne pasta
1 lb (454 gm) local Norfolk County asparagus spears, cleaned
2 tbsp (30 ml) olive oil
1 small onion, thinly sliced
½ cup (125 ml) local Norfolk County shiitake mushrooms, sliced
1 clove garlic, crushed
1 cup (250 ml) finely shredded Jensen’s parmesan cheese
1/2 cup (60 ml) milk or 35% whipping cream (makes the pasta creamier)
Salt & white pepper to taste
½ cup (150 ml) cherry tomatoes, quartered
Cook the pasta for 8 – 10 minutes in boiling salted water which also contains some oil. Drain and place back in the pot.
Meanwhile wash and cut the asparagus in 1 inch pieces. In a skillet heat the olive oil over medium heat,
Saute the onion and garlic until tender add the asparagus and shiitake mushrooms and cook approx. 2 minutes or until tender. Remove from heat.
Whisk eggs, milk and ¾ cup of cheese together add to the pasta and cook for 1 minute. Add the asparagus veggie mixture tossing to coat the pasta. Season to taste. Add the cherry tomatoes at the end.
Serve in pasta bowls and garnish with remaining cheese!