Asparagus Giovanni Food

ASPARAGUS GIOVANNI

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.

RICE, ASPARAGUS AND FENNEL

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
• Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
• Wash and trim fennel, and cut into small pieces.
• Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
• Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
• Season with salt and pepper, and serve.

RICE AND ASPARAGUS WITH ONIONS

Steps:

• Combine rice and stock and bring to boil in heavy-bottom pot.
• Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
• When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
• Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.
• When the onion is soft, stir it into the rice. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
• Wash, dry and mince enough mint to make 2 tablespoons.
• When rice is cooked, stir in drained asparagus and add mint and the salt.