1

Place mushrooms in a medium-size bowl; cover with hot water. Let stand until soft (about 45 minutes). Drain, reserving 1/2 cup of the soaking liquid. Cut mushrooms lengthwise into halves or quarters; pat dry and set aside.

2

Steam asparagus, covered, on a rack over 1 inch of boiling water until barely tender when pierced (3 to 4 minutes). Remove asparagus from pan and set aside.

3

Stir pine nuts in a wide frying pan over medium-low heat until lightly browned (about 3 minutes); remove from pan and set aside. Increase heat to medium. Melt butter in pan, then add mushrooms and shallot. Cook, stirring often, until mushrooms are lightly browned (4 to 5 minutes). Add reserved 1/2 cup mushroom soaking liquid and cream. Increase heat to high, bring mixture to a boil, and boil, stirring often, until liquid is reduced by about a third.

4

Meanwhile, in a 5- to 6—quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions. Drain well and divide among wide, shallow bowls.

5

To sauce, add chive strips, thyme, and asparagus; stir just until heated through. Season to taste with salt. Spoon over linguine; sprinkle with pine nuts and chive blossoms (if used). Serve with cheese to add to taste.