You Will Need:
1 bunch of asparagus (tips only for this recipe)
1 16oz can artichoke hearts (in water)
2 shallots, sliced
4 basil leaves, sliced
1 Tbs butter
3/4 C chicken stock
1/2 C heavy cream
1/3 Tbs Dijon mustard
salt and pepper
1/2 lb fettuccine
Cut tips from asparagus and wash well.
Start a pot for the pasta and when it is ready drop in the asparagus tips.
Blanch the asparagus for 2 -5 minutes until tender.
Remove with a slotted strainer and drop in cold water to stop the cooking.
In a separate skillet, saute shallots in butter until soft.
Add chicken stock, gently reduce.
Add artichoke hearts, asparagus tips, mustard, and basil.
Salt and pepper to taste.
Reduce until thick.
Toss pasta into sauce.
Serve with ground black pepper and Parmigiana cheese.