Ingredients

  • 80 ml (1/3 cup) of olive oil
  • 250 ml (1 cup) of chopped mushrooms
  • 125 ml (1/2 cup) of minced shallots
  • 4 minced garlic cloves
  • 125 ml (1/2 cup) of olives
  • 250 ml (1 cup) of diced tomatoes
  • 500 ml (2 cups) of diagonally sliced and cooked asparagus
  • 375 ml (1 ½ cup) of chicken or vegetables broth
  • 125 ml (1/2 cup) of balsamic vinegar
  • Mixture of cornstarch and water (for thickness)
  • 15 ml (1 tablespoon) of Italian spices
  • 5 ml (1 teaspoon) of salt
  • 2,5 ml (1,2 teaspoon) of pepper
  • 500 ml (2 cups) of fusilli pastas
  • Freshly grated Romano cheese
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Preparation

  • At high heat, in a cauldron, brown mushrooms, shallots and garlic in olive oil, until tender. Add olives and tomatoes then heat.
  • Add cooked asparagus and dired spices and continuously stir.
  • Add balsamic vinegar and chicken broth.
  • Thicker with cornstarch.
  • Set over pastas, stir and sprea with Romano cheese then serve warm.

Chef's notes

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