Pappardelle with Chanterelles and Asparagus Recipe

Pappardelle with Chanterelles and Asparagus

Pappardelle con Finferli e Asparagi is a dish to enjoy when chanterelles are in season. They are often available in supermarkets from June to early fall. In the US, chanterelles are commonly found along the Pacific Northwest Coast, places with abundant summer rain. In Europe, they are much sought after when autumn arrives. This delectable recipe is from Tuscany.

Yield: 4 servings

Time: 25 minutes


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 lb (450 g) fresh chanterelles
  • 1 lb (450 g) asparagus
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely minced
  • 1 tsp Herbes de Provence
  • 1/2 cup (120 ml) white wine
  • 1 cup (240 ml) chicken or vegetable broth
  • salt and freshly ground pepper to taste
  • 8oz (225 g) Pappardelle
  • lemon juice, optional


Cut stem ends of the chanterelles and discard. If chanterelles are very sandy, run them quickly under cold water. Pat them dry gently with paper towels. Use a kitchen brush to clean crevices, if needed. Cut larger chanterelles in half, leave small ones whole. Set aside on paper towels. Trim asparagus woody ends and cut them on the diagonal into 2 inches pieces. Set aside.

Bring water to a boil for the pasta in a saucepan. Add salt and 1 teaspoon of olive oil. Cook pappardelle according to package instruction or “al dente”, if you prefer. While the pappardelle is cooking, prepare 2 separate skillets, one for the asparagus, and another for the chanterelles.

Heat 2 tablespoons olive oil over medium-high heat in the skillet. Add asparagus pieces and saut√© them until they are tender and the skin is a bit shriveled. Reduce heat if necessary. Cook for about 5 minutes. Pierce one asparagus piece and check for doneness. They should be “al dente”. They will cook a little more when added to the pasta. Sprinkle with salt and pepper. Set aside and keep them warm.

Heat butter in a frying pan over medium-high heat. When butter is light brown, add the shallots, garlic, and Herbes the Provence. Cook for 2-3 minutes or until shallots are translucid. Add chanterelles and cook for 2 minutes or just until they are starting to soften. Add wine and chicken stock and cook until liquid is reduced to almost half. Taste for salt and pepper.

Drain pasta and save 1 cup of the cooking liquid. Add pappardelle and asparagus to the chanterelles and toss everything gently. If pappardelle seem too dry add some pasta cooking liquid and a spritz of olive oil and lemon juice if you like. Adjust seasonings and serve.

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