Mushroom & Asparagus Pasta

This was quite yummy. :] And quick to make as well.

I used...

8 oz of baby portabella mushrooms

Asparagus (roasted)

Chopped red onions

2-3 Garlic cloves - minced

Dashes of dried basil leaves, thyme, and italian herbs.

Olive Oil

Pasta (for this I had a mixture, but you can use whatever pasta you want)

And I sliced ciabatta bread and toasted it, drizzled olive oil on it, and sprinkled sea salt and pepper.

Put a pot of water on the stove and let it boil to get ready for your pasta.
Pre-heat oven to 400 degrees F.
Place the asparagust on a baking sheet covered with foil, drizzle olive oil over the asparagus, add salt and pepper and mix around. Let the asparagus lay flat with none on top of eachother. Let bake for about 15 minutes or until hot and crispy (however you will like them.
When the water is boiling add some salt (sea salt :]) and then put in your pasta until it is al dente.
Heat up a pan with olive oil in it, then add the garlic and onions and sautee for a bit, and then add in the mushrooms. Sautee until the mushrooms are cooked how you like. Add in the basil leaves, thyme, and italian herbs (or any other seasoning you may want).
Once everything is done you can add the asparagus to the pan (you can lower the burner) with mushrooms and add the pasta to the pan as well and mix well. You can add more olive oil or pasta water if you need more moisture.