A secret ingredient is behind the goodness of Spaghetti with Asparagus, Shiitake Mushrooms, Lemon and Chives

We’ve made Spaghetti with Asparagus, Shiitake Mushrooms, Lemon and Chives (click for the recipe) for several springs since I first saw the recipe in Bon Appetit magazine five years ago.
   I like it because, not only is it delicious, it has a secret ingredient behind its appeal. For me, this always makes a recipe more fun.
   There is a lovely, light coating on each and every strand of spaghetti. People may wonder what it is as they dig into a plate of this pasta.
   Only you’ll know the secret behind it.
   Gather in close, readers: It’s vegetable broth - the ready-made kind you find in the soup section of supermarkets!
   The broth is simmered down and then whisked with butter, creating a sauce that clings to the spaghetti strands. It adds an extra somethin’-somethin’ to this dish.
   The recipe makes excellent use of several food items that are at their absolute best right now: Asparagus, shiitake mushrooms, chives and lemons.
   It’s very easy to make.
   Spaghetti is cooked in a pot of boiling water (I use Catelli’s Smart Spaghetti), drained, and transferred to a large bowl.
   Shallots and shiitake mushrooms are cooked in a skillet. Fresh lemon juice, vegetable broth and grated lemon peel are added and simmered until the liquid is reduced by half. Chopped asparagus is added, then chives and more butter.
   The sauce is poured over the pasta and the mixture tossed to coat.
   Shaved Asiago cheese (use a vegetable peeler) is placed on top, and the pasta is served.