1Cut off the tips of the asparagus, about 2 inches from the top.
Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long.Keep the tops separate from the stalks.
Cut one of the red peppers into thin lengthwise strips and cut these strips in half or into thirds.
Place in a bowl and toss with 1 Tablespoon of the olive oil and 8 large basil leaves, cut into slivers.
Mince the remaining basil.
Steam the carrot slices, asparagus tips and stalks separately, just until crisp-tender, about 5 minutes for the asparagus and 5-10 minutes for the carrots. Add to slivered basil.
Meanwhile bring a large pot of water to a boil, add and cook the pasta al dente.
Drain and toss with remaining olive oil, butter, wine and soup mix.
Refrigerate until shortly before ready to serve or leave at room temperature if serving soon.
Just before serving, toss the pasta with the vegetable mixture, onion and parmesan.
2Serve on individual plates and top each portion with a spoonful of the remaining red peppers, chopped and asparagus tips if desired.
I just mix it all together.