Ingredients for Asparagus Giovanni
- Fettuccine, desired amount
- Salt, for pasta water
- 1 1/2 lbs fresh asparagus spears
- 1 (8 ounce) package fresh mushrooms, sliced
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon fennel seed
- 1/4 teaspoon dried red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Butter, as needed
- Parmesan cheese, generously sprinkled
- Crusty French bread, for serving
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How to Make Asparagus Giovanni
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes, according to package directions.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until softened, about 5-7 minutes.
- Add the asparagus, garlic, fennel seeds, and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly.
- Pour in the white wine and bring to a simmer. Reduce heat to low, cover partially, and cook until the asparagus is tender-crisp and most of the liquid has evaporated, about 8-10 minutes.
- Stir in the basil, salt, and pepper. Taste and adjust seasonings as needed.
- When the pasta is cooked, drain it well and return it to the pot.
- Add the butter to the hot pasta and toss to coat.
- Divide the pasta among warmed plates. Top with the asparagus mixture.
- Sprinkle generously with Parmesan cheese and serve immediately with crusty French bread and butter, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
40g
Carbs
29g
