Penne w/ Wild Mushrooms & Asparagus

Ingredients:

• 1 cup penne
• 1 tablespoon unsalted butter
• 2 teaspoons extra-virgin olive oil
• 2oz wile mushrooms, sliced
• 1 tablespoon shallot, chopped
• 1 small clove garlic, minced
• 1 tablespoon white wine
• 2 tablespoon chicken broth
• 2 teaspoon madeira, salt and pepper
• 3 asparagus, cut 3/4-inch pieces, blanched
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon chervil, chopped
• 1 tablespoon chives, chopped
• 2 teaspoons parmesan cheese, grated
• 1/2 teaspoon white truffle oil

Instructions:

Cook the penne according to the package directions. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Add the mushrooms, cook 1 to 2 minutes. Reduce the heat then add the shallots and garlic and cook for 2 minutes, until the shallots soften. Add the wine and cook until evaporated, about 30 seconds. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add maderia, salt and pepper. Drain penne and save the pasta water. Add the cooked penne, asparagus, 1/4 cup pasta water, chopped herbs and cheese to the saucepan. Cook until heated through, 2 minutes. Spoon into a serving bowl and drizzle with truffle oil.