ASPARAGUS GIOVANNI
From Giovanni's on Pearl, Ellensburg, Washington. At the restaurant, this vegetarian entree is served with crusty French bread and butter. Contrary to what many people believe, thick asparagus spears are often more tender than thin ones. In fact, tenderness has to do with age and moisture content, not size. From The Best...
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- 1. BRING A LARGE POT of salted water to a boil, add the pasta, and cook until al dente, about 8 to 10 minutes.
- 2. WHILE THE PASTA is cooking, combine the asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in a skillet and bring just to a boil.
- 3. Reduce the heat and simmer, partly covered, until the asparagus is just tender but still crisp and most of the liquid has evaporated, about 10 minutes. (If the liquid evaporates before the asparagus is cooked, add a tablespoon of water.)
- 4. When the asparagus is cooked, stir in the basil, adding salt and pepper to taste.
- 5. WHEN THE PASTA is cooked, drain well and return it to the pot.
- 6. Add the butter to the hot pasta and toss to coat well.
- 7. Arrange the pasta on warmed plates and top with the asparagus and sauce.
- 8. Sprinkle with Parmesan cheese and serve.
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