4 Tbs. extra virgin olive oil
1 medium onion, thinly sliced
3/4 pound whole wheat spaghetti
1 bunch thin asparagus, cut into 1 inch pieces
10 mixed wild mushrooms, washed and thinly sliced
8 ounces pecorino cheese, finely grated
1/4 cup freshly squeezed lemon juice
1 Tbs. freshly ground black pepper


1. Warm olive oil in a large, heavy-bottomed skilled over medium heat. Add onions and sauté for 10 minutes until onions begin to brown and caramelize.

2. Add mushrooms and asparagus and continue to sauté util vegetables are tender and moisture has evaporated, about 5-6 minutes longer.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 10-11 minutes until pasta is al dente. Drain, reserving 1/2 cup cooking liquid, and return pasta to pot.

4. Add vegetable mixture, pecorino cheese, lemon juice and black pepper to the pot along with the pasta. Toss to combine, adding reserved cooking liquid as needed to create a creamy consistency.