We love asparagus at our house, so I'm always looking for recipes that use the lovely green stalks.
Here's one from Woman's Day magazine that fits the bill.
Yield: 4 servings
12 ounces fettuccine pasta
4 teaspoons olive oil
1 pound raw medium shrimp, peeled and deveined
1 large onion, thinly sliced
1 1/2 pound asparagus, woody ends snapped off, spears cut in 1 1/2-inch pieces
2 teaspoons minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
3/4 cup heavy whipping cream
1 cup basil leaves, cut in strips
1/2 cup pitted kalamata olives
Boil pasta as package directs. Save 1/3 cup pasta water. Drain pasta; put in a serving bowl.
Meanwhile, grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice from lemons.
Heat 2 teaspoons oil in a large nonstick skillet. Add shrimp and saute 2 to 3 minutes until just cooked. Transfer to a plate.
Heat remaining 2 teaspoons oil in skillet. Add onion; saute until translucent. Add asparagus, garlic, pepper and salt. Saute 2 to 3 minutes until asparagus are crisp-tender. Stir in cream, lemon zest and juice, basil and olives; bring to a boil. Pour over pasta. Add reserved cooking water; toss to mix and coat.