This recipe is from CSA members Kaycey & Bill Sommer, don’t let the lack of measurements deter you, just use a little intuition.

“This is our favorite asparagus recipe.  I originally got it from “A Taste of Home” magazins but added the mushrooms. It can easily be sized up or down which is why there are not many exact measurements.”


Penne type pasta
Sliced mushrooms
Parmesam cheese
Equal amounts olive oil and butter  eg 1/4 cup each
Hot sauce
Chile flakes


Heat oil and butter. Saute garlic and cook for a couple of minutes. Add hot sauce & chile flakes to your taste (or not).
Add asparagus and sliced mushrooms and cook until asparagus is tender. Serve of hot penne type pasta, pouring any leftover oil/butter mixture over as well. Top with grated parmesan cheese.