Real Recipes From Real Home Cooks ®

asparagus giovanni

(3 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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 Northwest Places Cookbook (Volume 1).

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For asparagus giovanni

  • 1 lb
    dried fettuccine or other pasta
  • 1 tsp
  • 1 1/4 lb
    asparagus, trimmmed, cut into 1-inch lengths
  • 2 oz
    sliced mushrooms, or wild mushrooms
  • 1/2 c
    dry white wine
  • 1/4 c
    olive oil
  • 4
    garlic cloves, chopped
  • 1 tsp
    fennel seed, crushed
  • 1 pinch
    dried red pepper flakes
  • 6
    basil leaves, finely chopped
  • salt and freshly ground black pepper
  • 2 Tbsp
  • 1/4 c
    grated parmesan cheese, or romano cheese

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 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.