Recipe by: The Blue Elephant Craft Brewhouse, Simcoe
Serves 4
- 12 oz (340 g) penne pasta
- 1 lb (454 g) Norfolk County asparagus spears, cleaned
- 2 Tbsp (30 ml) olive oil
- 1 small onion, thinly sliced
- ½ cup (125 ml) Norfolk County shiitake mushrooms, sliced
- 1 clove garlic, crushed
- 2 eggs
- 1 cup (250 ml) finely shredded Jensen’s parmesan cheese
- 1/2 cup (125 ml) milk or 35% whipping cream (makes the pasta creamier)
- Salt and white pepper to taste
- ½ cup (250 ml) cherry tomatoes, quartered
Cook pasta for 8 to 10 minutes in boiling salted water, which also contains some oil. Drain and place back in pot. Meanwhile wash and cut asparagus in 1-inch pieces. In skillet, heat olive oil over medium heat. Sauté onion and garlic until tender, add asparagus and shiitake mushrooms and cook approximately 2 minutes or until tender. Remove from heat. Whisk eggs, milk and ¾ cup of cheese together. Add to pasta and cook for 1 minute. Add asparagus-veggie mixture tossing to coat pasta. Season to taste. Add cherry tomatoes at the end. Serve in pasta bowls and garnish with remaining cheese.
Pair with Golden Leaf Estate Winery’s Chardonnay
