Pasta Like A Rock Star

Ingredients:

• 1 450g package penne
• 3 tbsp butter
• 2 tbsp extra virgin olive oil
• 4 cups thinly sliced mushrooms
• 1/2 cup finely chopped green onions
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tbsp dry marsala
• 1 bunch asparagus, cut into 3/4" pieces
• 1/4-1/2 cup chopped fresh herbs (parsley, tarragon, chives)
• 1/2 cup grated parmigiano-reggiano

Directions:

1. Bring to a boil in a small pot, with 1" or water. Add the asparagus for thirty seconds, only to blanch it briefly. Remove into a strainer, and briefly rinse with cold water just until cool. Set aside.
2.  Cook the penne according to package directions, but more al dente than suggested (there is ample liquid in the sauce for it to absorb.) Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Once it is bubbling, add the mushrooms and cook 5 minutes. Lower the heat, and add the onions and garlic; cook 4-5 minutes until the onions soften.
4. Add the wine, and cook until evaporated, 1-2 minutes. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add the marsala and salt.
5. Add the cooked penne, asparagus, reserved pasta water, herbs, and cheese to the saucepan. Continue to cook until heated through, being careful not to overcook the pasta, but trying to have most of the liquid absorbed by it, 3-4 minutes. Check for seasoning!