Just near my mum’s work is the Mediterranean Wholesaler is Brunswick.  It’s a great shop to find all your Italian needs including fresh pasta, which is where a lot of my pasta comes from (when I don’t want to make it myself).

My mum came home last week with some Porcini Stock.  Taking a look at the ingredients, which were all in Italian, it looked to be vegetarian and also vegan, so I decided to use it for the following recipe.

It’s probably something that’s used in risottos mainly, but it brings a unique flavour to this dish with the combination of the asparagus and breadcrumbs.

Have a look for the stock at your local deli or Italian wholesaler.  Otherwise, use dried porcinis soaked in water with stock, mixed.

Serves:

• 4 serves

Ingredients:

• 4 serves of fresh spaghetti
• olive oil
• bunch of asparagus, slice into quarters lengthwise
• 4 tbs breadcrumbs
• 2 tsp garlic mince
• pinch salt
• 1/2 tab porcini stock, mixed with a little warm water
• drizzle truffle oil (optional)
• reggiano cheese grated (optional)

Instructions:

1. Place the garlic into a pot with the olive oil.  Shake the pot around to mix the garlic with the oil.
2. Once the garlic has warmed through, drop the asparagus in and shake the pot around to mix the garlic and oil with the asparagus.
3. Once the asparagus start to brown, mix through the breadcrumbs and stock with water.
4. Stir through the pasta and warm for 2-3 mins.
5. Mix in the cheese and truffle oil before serving (both are optional).