Asparagus Portobello Pasta

"If there were a zero star category, I would have given it that rating. Unless you LOVE the taste of CANNED vegetables, don't make this. I've been married for 31 years, and this was only the second dis..." See moreh I've ever made that my husband and I had to throw out because it was so awful. The first one happened the first year we were married. I thought I was pretty good at reading recipes and picking good ones, but this was truly bad."

"Very tasty - this is now a part of our family recipe repertoire for repeat performances. A couple of warnings, however: this is not a "mushroomy" sauce, despite all the mushrooms, and you'll wind up ..." See morewith way more sauce than pasta if you follow this recipe exactly. Instead, I found this better as a recipe for a sauce that can be served over your pasta of choice. The asparagus flavor is quite strong, but I didn't find that it overpowered the mushrooms, but rather complemented it. Canned asparagus and fresh asparagus have quite different flavors, and if you don't like the flavor of canned, go with fresh. Cooking it until it's very limp (similar to the texture of canned) will allow for easier blending. If you do use canned, do yourself a favor and buy quality stuff, not the cheap canned stalks&ends. My suggestions for improvement; onion and garlic fried up with the mushrooms, dice the mushroom instead of slicing, don't fry the peas, and mix the whole lot together and let it simmer for a little while so the flavors can marry. I also found that I didn't need any seasonings beyond a little salt."

"I had to add a small can of sauce to even get the blender to turn over to puree the mixture. The asparagus really overpowers the flavor and I used freshly cooked asparagus instead of canned. I cut o..." See moreff the tips to add to the mushrooms and peas on top. Overall my husband (the mushroom lover) OK'd the recipe, but my daughter and I had a hard time finishing our plate. I won't make this again."