Asparagus Giovanni Recipes

RICE, ASPARAGUS AND FENNEL

Rice, Asparagus And Fennel image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3/4 cup long-grain rice
12 large asparagus
1 small bulb fennel (1/2 cup chopped)
1 teaspoon olive oil
1 bunch chives (1/4 cup chopped)
1 large clove garlic
1/8 teaspoon salt
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams

ASPARAGUS GIOVANNI

Asparagus Giovanni image

From Giovanni's on Pearl, Ellensburg, Washington. At the restaurant, this vegetarian entree is served with crusty French bread and butter. Contrary to what many people believe, thick asparagus spears are often more tender than thin ones. In fact, tenderness has to do with age and moisture content, not size. From The Best...

Provided by Vicki Butts (lazyme)

Categories Pasta

Time 30m

Number Of Ingredients 13

Ingredients

1 lb dried fettuccine or other pasta
1 tsp salt
1 1/4 lb asparagus, trimmmed, cut into 1-inch lengths
2 oz sliced mushrooms, or wild mushrooms
1/2 c dry white wine
1/4 c olive oil
4 garlic cloves, chopped
1 tsp fennel seed, crushed
1 pinch dried red pepper flakes
6 basil leaves, finely chopped
salt and freshly ground black pepper
2 Tbsp butter
1/4 c grated parmesan cheese, or romano cheese

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.

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