INGREDIENTS
1 lb
Asparagus
1 lb
Baby bella mushrooms
2 cloves
Garlic
1/2 cup
Parsley, leaves
1 cup
Vegetable stock
1 lb
Pappardelle
1
Black pepper, Freshly ground
1
Kosher salt
3 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1 cup
Fontina cheese
1 cup
Parmesan