Asparagus Giovanni Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• BRING A LARGE POT of salted water to a boil, add the pasta, and cook until al dente, about 8 to 10 minutes.
• 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.
• 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.)
• When the asparagus is cooked, stir in the basil, adding salt and pepper to taste.
• WHEN THE PASTA is cooked, drain well and return it to the pot.
• Add the butter to the hot pasta and toss to coat well.
• Arrange the pasta on warmed plates and top with the asparagus and sauce. Sprinkle with Parmesan cheese and serve.