Recipe courtesy of Maureen Martin

1 pound campanelle (bellflower-shaped) pasta, or other favorite pasta
1 pound fresh asparagus spears
1/3 cup extra virgin olive oil
3-5 shallots, sliced thin
2-3 garlic cloves, roasted
1/2 pound porcini or shitake mushrooms, sliced thin
1/4 cup dry vermouth or dry white wine
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 -3/4 cup pine nuts, lightly toasted
Juice of one small lemon, plus zest
1/2 cup chicken stock
1/4-1/2 cup fresh flat leaf Italian parsley or basil, coarsely chopped
Remove tough ends from asparagus. Boil water seasoned with salt. Blanch asparagus spears for 2-3 minutes until tender. Immediately immerse asparagus in cold water with ice. Cut asparagus on the diagonal into 1-inch pieces and set aside. In a large sauté pan, heat olive oil. Add shallots and garlic and sauté until soft and starting to turn golden. Add mushrooms and sauté for 3-5 minutes. Add vermouth/white wine. Cook another 2-3 minutes on medium heat, then add stock. Let simmer until sauce reduces a bit. Add lemon juice.
Cook pasta in boiling water according to package directions. Drain well, then add pasta to sauté pan. Add pine nuts, 1/4 cup parsley or basil, and asparagus. Season with salt and pepper. Immediately prior to serving, add approximately 1/2 cup Parmesan to pasta.
Transfer the pasta to a warmed dish. Sprinkle with 3-4 tablespoons of the cheese, 2 tablespoons of parsley and basil and lemon zest. Serve remaining Parmesan over individual portions. Serves 4.
Note: Grilled chicken/scallops/
shrimp can be added to this pasta as well.