Asparagus & Wild Mushroom Pappardelle

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8-12 ounces fresh pappardelle pasta (see Note)

3 tablespoons extra virgin olive oil

1/2 bunch asparagus, cut in 1-inch lengths

1/2 large onion, halved and sliced

1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces

Salt and freshly ground pepper, to taste

3/4 cup dry white wine

2 tomatoes, chopped

2 tablespoons chopped Italian parsley

1-2 tablespoons freshly grated Parmesan cheese

White truffle oil or good quality extra virgin olive oil, to drizzle

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