Prepare your mise en place. Slice the mushrooms into 1/2″ rounds. Slice the shallots and press the garlic. Pop off the tough ends of the asparagus.
Cut the leafy top off and slice that part into small rounds. Then, use a vegetable peeler to thinly slice the stalks of the asparagus. If you don’t get through the entire stalk, cut whatever is left over too.
Get the pasta going.
Heat a nonstick skillet over medium high. Add the olive oil and spread it around the pan. Add the mushrooms and sear them on one side. Turn over and sear the other side. Take out of the pan and drain on paper towels.
Lower the heat and add the shallot and garlic to the pan. Add the butter and a pinch of salt and toss around. Cook for a few minutes until the shallots start to soften. Deglaze the pan with with the wine and cook down. Add some pasta water to make a sauce.
Right before the pasta is ready, add the asparagus to the shallots and toss until they turn bright green.
Use a spider strainer or tongs to lift the linguine out of the pasta water and drop it right into the sauce pan. Toss around. If it seems too dry, add some pasta water.
Serve the pasta with the scallops on top. Garnish with chives or parsley. Enjoy!
4-6 whole king oyster mushrooms
2 tsp olive oil
1/2 lbs linguine
2 whole shallots
2 cloves garlic
6 spears asparagus
1 cup white wine
2 tbsp butter
pasta water, as needed
salt, to taste
chives and parsley for garnish