Nobody wants to stand over a hot stove for anything more than ten or fifteen minutes during the warmer months, and that;s about the length of prep and cooking time for this easy summer pasta dish. I’m not going to bother with specifics – you can probably find it online, or Crotchety Carl can figure it out for you. This is just some olive oil, chopped onion, asparagus spears, a dose of prosecco, fresh parsley, then butter and freshly grated parmesan. It’s light, but surprisingly rich. Elegant and decadent. The very best parts of a coming summer.
(Important recipe note: it is mandatory to drink a glass or two of the prosecco while cooking. It won’t taste as good if you don’t.)
