1poundasparagustough ends trimmed, cut crosswise in thirds
1/4cupchopped fresh chivesoptional
4ouncesof vegan parmesan cheese
Instructions
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Do not overcook. Drain. Transfer pasta to large bowl.
Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add mushrooms; season with salt and pepper. Sauté mushroom mixture until soft. Add lemon juice; cook another minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Pour sauce over pasta; toss to coat. Top with shaved Parmesan and serve.