Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

Serves: 12

Ingredients

• 500ml Millac Gold
• 100g Lakeland Dairies Butter
• 200g diced onion
• 50g chopped garlic
• 200g cooked asparagus tips
• 600g wild mushrooms
• 900g cooked pasta
• sea salt
• milled black pepper

Method

Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic

Add the mushrooms and season well 

Pour in the Millac Gold and bring to the boil, reduce slightly

Sauté the asparagus quickly in a non-stick pan and season well

Reheat the pasta, drain well and place into a serving dish

Pour over the mushroom sauce and add the asparagus