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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.

Recipe by Cooking Light October 1999

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Credit: Randy Mayor

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Yield:
4 servings
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Ingredients

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Directions

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  • Combine the first 3 ingredients, and set aside.

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  • 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.

  • 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.

Nutrition Facts

357 calories; calories from fat 23%; fat 9g; saturated fat 5g; mono fat 2.3g; poly fat 0.9g; protein 16.7g; carbohydrates 54.2g; fiber 4.4g; cholesterol 20mg; iron 4.8mg; sodium 575mg; calcium 215mg.
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