Photo: Randy Mayor
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


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

SharonBond's Review

March 30, 2014

Lisa3002's Review

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

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

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!!