EASY SIDES:

PASTA WITH WILD MUSHROOMS

Serves 4

• 3 tablespoons unsalted butter
• ½ lb. fresh cremini mushrooms, sliced
• ¾ lb. mixed fresh wild mushrooms, such as oyster, chanterelle or porcini, sliced
• 1 large garlic clove, minced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated parmesan cheese
• ¾ cup of heavy whipping cream
• Dash of nutmeg
• ½ pound of pasta of your choice (i.e. penne, fettucine or fusilli)
• 2 tablespoons chopped fresh parsley

Heat 3 tablespoons butter in heavy skillet over moderately high heat. Butter will melt and begin to foam. Keep butter on heat until foam subsides. Add fresh mushrooms, garlic, salt and pepper to skillet. Stir occasionally, until liquid from the mushrooms has evaporated and are browned (from 5 to 7 minutes). Add heavy whipping cream, dash of ground nutmeg and parmesan cheese to skillet.

Turn to low heat and cook for approximately five minutes.

Cook pasta in 6 to 8 quarts of boiling water until al dente, about 5 minutes. Drain pasta, then add to mushroom sauce. Continue to cook until sauce thickens and pasta is coated approximately 5-7 minutes. Garnish with parsley and serve immediately.

SAUTEED ASPARAGUS

Serves 4

• 1 Bunch of Fresh Asparagus with ends cut off
• ½ teaspoon of Kosher Salt
• 1 glove of garlic minced
• ¼ cup of olive oil

Pour olive oil in heavy skillet, add minced garlic and heat until golden brown. Add asparagus and kosher salt and toss until bright green. Serve immediately.

If you prefer to prepare the Asparagus in advance you can boil water and blanch the asparagus just until it is bright green. Drain and cool under cold water. Place Asparagus in refrigerator until ready to cook in heavy skillet with heated olive oil and garlic. Cook for 5 minutes or until hot. Remove from heat, add kosher salt and serve immediately.