Asparagus Giovanni Recipe

Ingredients for Asparagus Giovanni

• Fettuccine
• Salt to taste
• 1 pound thick asparagus spears, trimmed
• Sliced Mushrooms
• Dry White Wine
• 2 tablespoons olive oil
• Garlic Cloves
• Fennel Seed
• Dried Red Pepper Flakes
• Basil Leaves
• Salt & Freshly Ground Black Pepper
• 2 tablespoons butter
• Parmesan cheese, for serving

How to Make Asparagus Giovanni

1. 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.
2. 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.
3. Add the asparagus, garlic, fennel seeds, and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly.
4. 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.
5. Stir in the basil, salt, and pepper. Taste and adjust seasonings as needed.
6. When the pasta is cooked, drain it well and return it to the pot.
7. Add the butter to the hot pasta and toss to coat.
8. Divide the pasta among warmed plates. Top with the asparagus mixture.
9. Sprinkle generously with Parmesan cheese and serve immediately with crusty French bread and butter, if desired.