Asparagus and Mushroom Stroganoff

Prepare the ingredients: Trim the woody ends off the asparagus and cut into 3-4 cm pieces. Slice the mushrooms. Finely chop the onion and mince the garlic. Roughly chop the fresh dill.

Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.

Sauté vegetables: In a large pan or pot, melt the butter with the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced mushrooms and cook for 5-7 minutes until they are browned and have released their liquid. Add the asparagus pieces and cook for 3-5 minutes until tender-crisp.

Build the sauce: Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to create a roux. Gradually pour in the vegetable broth, stirring constantly to avoid lumps, until the sauce thickens. Reduce the heat to low, stir in the sour cream, and heat gently without boiling.

Season and serve: Season the stroganoff with salt and black pepper to taste. Stir in most of the chopped fresh dill. Add the drained tagliatelle to the pan and toss to combine with the sauce. Serve immediately, garnished with the remaining fresh dill.