Quick Penne With Asparagus And Mushrooms - cooking recipe

Ingredients

1 kg asparagus, trimmed, cut in large pieces
250 g mushrooms, cleaned and thickly sliced
300 g penne
75 ml orange juice
1 sachet Hollandaise sauce mix
125 g butter, diced
1-2 tbsp olive oil
None None black pepper
1/2 bunch chives, finely sliced
None None orange slices and whole chives, to garnish

Preparation

Cook pasta in boiling salted water according to package directions. Cook asparagus in boiling salted water for 5 mins.
Heat 3/4 cup water and orange juice in a small saucepan. Add Hollandaise sauce mix and bring to a boil while stirring. Reduce heat to low. Stir in the diced butter in batches until incorporated into sauce. Remove sauce from heat and keep warm.
Heat oil in a large skillet on medium-high heat. Saute mushrooms, and season.
Drain penne and asparagus. Add to mushrooms with sauce and chives; toss to coat well. Garnish with orange slices and whole chives.