Bring a large pot of salted water to a boil. Cook pasta according to directions.
Grate parmesan. Set aside.
Meanwhile, in a skillet, melt butter and olive oil over medium heat.
Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.
This recipe is easily doubled.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Asparagus and Mushroom Pasta
Amount Per Serving
Calories 423Calories from Fat 180
% Daily Value*
Saturated Fat 8g50%
Vitamin A 1207IU24%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.