Recipe: Asparagus & Artichoke Heart Pasta

I stumbled across this recipe online while riding the bus enroute to Whole Foods, and thought, "this, this looks delicious" and it was. The recipe is from Alice Waters' book: Chez Panisse Pasta Pizza & Calzone with a few adaptations by me. I went especially light on the heavy cream as with spring's moist qualities still in the air, dairy should be kept to a minimum. The lemon and basil provide some heat to the asparagus which has just come into season. Hurray! Enjoy this delicious recipe!

Serves 2. 
one bunch of asparagus

half a can of artichoke hearts

juice of half a lemon
1 shallot

6 basil leaves

2 Tb butter

1/2 c vegetable stock

1/2 c heavy cream

1 tsp dijon mustard

salt & pepper

pasta, linguine

PREP:

Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks to make stock at another point in time. Drain artichoke hearts and quarter lengthwise. Peel and thinly slice the shallots. Cut the basil into ribbons.
 
COOK:

Melt the shallots in a few teaspoons of butter. Add to vegetable stock, gently reduce, then add the cream. Blanch the asparagus. Then add asparagus & artichokes to stock & cream. Add the mustard and basil and taste for salt and pepper. If the sauce is too thin, reduce it a little more. Cook the pasta and add to the pan. Toss in the cream sauce and serve garnished with the vegetables.

SERVE!