Versatile asparagus can be served raw or cooked

Published: Thursday, June 12, 2014 at 12:08 PM.

Pinch of salt

1 pound fresh large shrimp, shelled and deveined with tail part of shell left on, if desired

½ pound fresh thin asparagus, trimmed and cut diagonally into ½-inch pieces

½ cup fresh parley leaves, chopped

Cook fettuccine according to package directions, set aside.

In a skillet over medium heat place olive oil and cook until hot. Add onion and garlic and cook for about 7-8 minutes until a golden color and tender, stirring often. Add wine and increase heat to medium high and cook for 1-minute. Stir in clam juice and salt, heat to boiling. Stir in shrimp and cook for 2-3 minutes until shrimp just turn pink.

Toss cooked fettuccine into skillet with shrimp mixture. Gently toss in asparagus and parsley, and toss to coat, cook for 2-3 minutes. Serve immediately.

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