1. Snap off and discard woody base of fresh asparagus. 2. Rinse. 3. Bias-slice asparagus into 1 1/2 inch pieces; set aside. 4. Cook pasta according to package directions. 5. Meanwhile, heat oil in a large skillet over medium heat. 6. Add garlic and black pepper; cook and stir for 30 seconds. 7. Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt. 8. Bring to boiling; reduce heat. 9. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. 10. Remove from heat; stir in butter. 11. Drain pasta; add pasta to vegetables in skillet. 12. Toss gently to combine. 13. Garnish with basil and crushed red pepper. ---------------------------------------------------------------------------
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