Asparagus, Spring Onion, And Mushroom Pasta

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1 pound thin asparagus

3/4 pound mushrooms (morel, cremini, oyster, or a mixture)

2 tablespoons extra virgin olive oil

1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced

1/4 cup dry white wine

1/2 cup vegetable broth

4 tablespoons unsalted butter

sea salt and freshly ground pepper

8 ounces dry pappardelle or fettuccine

1 tablespoon chopped chervil or flat leaf parsley

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