This was a super easy and simple dish to make. Total time was less than 30 minutes, so it would work well on a busy weekday. The best part is being able to drink the unused Prosecco with your dinner.
Instructions
- Heat olive oil in a wok over medium-high heat. Cook onions for a couple of minutes. Add asparagus, add prosecco, and cook for 5 minutes. Let liquid evaporate. Stir in parsley.
- Synchronously, cook the linguine in a salted and seasoned water until al dente. Immediately before draining water, scoop half a cup of the cooking water and set aside. Drain pasta, toss it back in pan and add back the reserved cooking water.
- Add the butter to the pasta and then asparagus mixture.
- Top with freshly grated Parmesan cheese.
Recipe Notes
Inspired by: From My Dining Table