cut into l-inch lengths (or samelengths as the pasta)
1 cup heavy cream
2 teaspoons fresh lemon juice
salt and freshly ground ground black pepper
Directions
Combine the porcini mushrooms and water in a
small saucepan
Heat to boiling and simmer, cov-
ered, for 5 minutes
Let stand, off heat, for 10 min-
utes
Strain the liquid through a fine sieve or a
sieve lined with a piece of dampened cheesecloth;
reserve the liquid
Rinse mushrooms, checking
carefully for grit
Finely chop mushrooms and set
aside.
Meanwhile, steam the asparagus on a steaming
rack set over 1 inch of boiling water, covered, until
crisp-tender, about 5 minutes
Remove asparagus
from pan and set aside
Combine the cream, porci-
ni liquid, and the chopped porcini in a deep sauce
pan
Heat to boiling, stirring occasionally, until liq-
uid is reduced to 2/3 cup, about 10 minutes
Add
asparagus, lemon juice and salt and pepper to
taste
