Wallaces Garden Center-Bettendorf-Iowa-Spring Asparagus Pea and Mushroom Pasta

Spring Asparagus Pea & Mushroom Pasta

Enjoy the taste of springtime in every bite!

—Recipes by Chef Steph


  • Pasta cooked (save some of your pasta water)
  • 3 Tbsp. of flour
  • 2 Tbsp. of butter divided
  • 1 Tbsp. of olive oil
  • 3 cloves of garlic pressed or minced
  • 1⁄2 cup of good cooking sherry
  • Fresh asparagus in 1 inch pieces 1⁄2 cup
  • Shallots or red onion thinly sliced 1/4 cup
  • Sliced mushrooms 1⁄4 cup
  • Fresh or frozen peas 1⁄2 cup
  • The juice from half a lemon you can thinly slice the other half of the lemon for garnish
  • Salt and pepper to taste
  • Minced fresh parsley for garnish


  1. In a pan over medium high heat, melt 1 Tbsp. of butter with your olive oil until mixed.
  2. Sauté the vegetables until just slightly softened.

  3. Add your minced garlic and sauté for about a minute, stirring often so it doesn't burn.

  4. Add the flour sprinkling over the butter, vegetables and oil mixture.

  5. Add Sherry, scraping the bottom of the pan to get all the flavorful bits pulled up and then add the lemon juice and some salt and pepper to taste.

  6. Let it simmer for a minute or two and then add some of the pasta water in along with the lemon rounds.

  7. Cover and simmer for a minute and then uncover and simmer for around another minute or until your sauce is slightly thicker.

  8. Loosen the sauce with more sherry and stir in the pasta.

  9. Sprinkle with chopped parsley and enjoy!

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