Fettuccine with Shiitake Mushrooms and Asparagus

3 Tbsp olive oil, divided
1 bunch asparagus, trimmed, cut into 2” pieces
kosher salt and fresh ground pepper
2 Tbsp unsalted butter
8 oz. Shitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
12 oz dried or 1 lb fresh fettuccine
3 oz parmesan, grated (about ¾ cups), plus more for serving
4 large egg yolks

Heat 3 tbsp oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
Heat butter and remaining 1 tbsp oil in same skillet over medium high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
Meanwhile cook pasta in a large pot of boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta, ½ cup cooking liquid, and 3 oz parmesan cheese to skillet. Cook, tossing occasionally, and adding more pasta liquid if needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper. Divide pasta among plates and top each with an egg yolk and more parmesan

Categories: Cooking with Chef Hermann