•It’s asparagus time of the year. I love when it’s aboundant and affordable. It’s a great add in to this pasta dish and goes so great with the pork, mushrooms, and cream. I didn’t use store bought sausauge in this dish, I kinda made my own, minus the casing using ground pork (super great buy at the store) and all the spices that would go into a sausage link. You can also make sausage patties for breakfast using ground pork and spices. This has all of my family’s favorite flavors so it’s a win win here, add different veggies pasta or ground turkey if that’s to your family’s liking.
Fill a large pot with water and a good pinch of salt, bring to a boil. Add the pasta and cook 2 min less then package directions (will be a little less done then el dente) turn off the heat and add the asparagus to the pasta. Let sit in the hot water for just a minute. Reserve 1 cup of the pasta water and set aside. Drain the pasta and asparagus and add to a big bowl of ice water until completely cold; drain again and set aside.
In a large skillet (I usually use the same pot) heat up 1 tbls olive oil. Add the pork, salt, pepper, red pepper flakes, and fennel seeds. Cook until no longer pink and has some color to it.
Add 1 tbls olive oil (if needed) and the onion and garlic and cook for a min or two.
Add 1 tbls olive oil and the mushrooms, cook until the mushrooms are almost done.
Add 1 cup of the reserved pasta water to deglaze the pan and scrape up all of the goodness from the bottom.
Pour in the cream and milk. Bring to a bubble.
Add the pasta and asparagus back in. Cook just for a min until the pasta is completley done and warmed through (asparagus should still have a little crunch). Taste for seasoing.
Sprinkle of the grated cheese and parsley.
Serve with a nice loaf of crusty bread♥Enjoy