Ingredients:
1 large bundle of fresh asparagus – trimmed to 2” pieces
2 tablespoons butter
2 cloves garlic – minced
1/4 cup onion, chopped very small
1 cup chicken broth
1/2 cup dry white wine
1/2 tsp salt
2 tablespoons butter
2 cloves garlic – minced
1/4 cup onion, chopped very small
1 cup chicken broth
1/2 cup dry white wine
1/2 tsp salt
black pepper to taste
1/2 pound ziti
1 cup Parmesan – freshly grated
1/2 pound ziti
1 cup Parmesan – freshly grated
Instructions:
1. Trim the asparagus {Lop off about bottom 2 inches of the stalk—the tough part. Throw it away} set aside.
1. Trim the asparagus {Lop off about bottom 2 inches of the stalk—the tough part. Throw it away} set aside.
2. Into a large saute pan add butter, garlic and onion. Cook over low heat until garlic and onion are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.
3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.
4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.
5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips and top with Parmesan!
