Pasta Tricolore al Antonia


Mushrooms (shitake)

Asparagus (very thin, or just the tips)

Sun-Dried Tomatoes

 Fettucini or Linguini, one pound

In butter and olive oil, sauté first mushrooms, then asparagus, then sun-dried tomatoes. Add salt and freshly ground pepper. You can deglaze with a good sherry and add a little cream. Or you can just use a lot of olive oil and butter for the sautéing and make more natural. Serve with Parmesan cheese.
Serves 3-4. Based on a dish served at Antonia's Restaurant in Key West.