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This is my take on a dish of the same name that I had a restaurant. The measurements aren't exact and can be modified for your taste or what you have on hand. I steamed the asparagus over the pasta water but next time will let it simmer in the sauce and see how that turns out.
2 T butter
2 small shallots, chop fine
1 lb asparagus (give or take)
1 c half and half
12 oz penne pasta
1 bunch of mint, sliced thin (about 3 T)
1 cup grated Parmesan
Bring a pot of salted water to boil.
Trim ends of asparagus and cut on the diagonal into 1/4" thick slices. Once water comes to a boil, steam asparagus in a basket steamer for 2 minutes (or use a different pot). Set aside asparagus. Add penne to water and cook according to package.
While the water is coming to a boil, melt butter in a large skillet. Add shallots and cook over medium low heat, seasoning with salt and pepper, about 5 minutes. Add the half and half and continue to cook over medium low for about 10 minutes.
When finished cooking, drain pasta and reserve a cup or so of cooking water. Add asparagus and drained pasta to the sauce in the skillet. Toss pasta with sauce adding some of the reserved water to loosen the sauce if needed. Take off heat and stir in the mint and a handful of the parmesan cheese. Serve immediately and top with the remaining cheese.
2 T butter
2 small shallots, chop fine
1 lb asparagus (give or take)
1 c half and half
12 oz penne pasta
1 bunch of mint, sliced thin (about 3 T)
1 cup grated Parmesan
Bring a pot of salted water to boil.
Trim ends of asparagus and cut on the diagonal into 1/4" thick slices. Once water comes to a boil, steam asparagus in a basket steamer for 2 minutes (or use a different pot). Set aside asparagus. Add penne to water and cook according to package.
While the water is coming to a boil, melt butter in a large skillet. Add shallots and cook over medium low heat, seasoning with salt and pepper, about 5 minutes. Add the half and half and continue to cook over medium low for about 10 minutes.
When finished cooking, drain pasta and reserve a cup or so of cooking water. Add asparagus and drained pasta to the sauce in the skillet. Toss pasta with sauce adding some of the reserved water to loosen the sauce if needed. Take off heat and stir in the mint and a handful of the parmesan cheese. Serve immediately and top with the remaining cheese.