Photo: Randy Mayor
Yield
4 servings

Commercial asparagus fields thrived in Bayville in its early days, bound for the markets of the East Coast. So I thought it would be nice to have a delicious homage to this vegetable. For a tasty touch, drizzle a few drops of truffle oil over the dish.

How to Make It

Step 1

Combine the first 3 ingredients, and set aside.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm.

Step 3

Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.

Ratings & Reviews

Okay

lynae17
August 27, 2016
Followed except used dried instead of fresh basil. It was okay, will not make again.

SharonBond's Review

dmloss
March 30, 2014
N/A

Lisa3002's Review

Zamboni
September 24, 2013
This was delicious! I used scallions instead of shallots and whole wheat pasta, and added a touch of crushed red pepper, but otherwise followed the recipe exactly. I will definitely make again.

lynae17's Review

Lisa3002
July 24, 2011
I made these with Trader Joe's Lemon and Pepper Papparelle noodles. i did not add the pasta water. I did add red pepper flakes, but the noodles are already peppery so don't add to many, and toasted pine nuts. I used fresh chopped basil only.

Zamboni's Review

SharonBond
July 15, 2011
I just made this for my boyfriend and myself, and we loved it so much that he wants me to make it for his parents again tomorrow night! I used morels that we had picked fresh and frozen, and added some criminis. If you have access to morels, they MADE this dish! I also used a bit more of the fresh basil, garlic and parsley than called for, because I love them. Otherwise I followed the recipe to a T. But those morels... they really add so much depth. We had this with a side of steamed kale and a Caprese salad made with heirloom tomatoes. Try this one, you won't be disappointed!!