NEW YORK(CBSNewYork) — With the arrival of spring the produce aisle is starting to fill up with more and more choices. On Monday, CBS 2’s Stephanie and Tony Tantillo were back in the kitchen taking advantage of those choices with their purple asparagus and spring onion pasta dish.

The recipe for this seasonal dish is included below and you can catch Stephanie and Tony in action in the video above.

Purple Asparagus, Spring Onion Pasta

½ lb. Linguine

4 Garlic Cloves, minced

3 oz. Extra Virgin Olive Oil

2 c. Chicken Stock

1 Lemon, juiced

Splash White Wine

Salt, Pepper

4 Cremini Mushrooms (sliced thin)

1 Spring Onion Bulb (sliced)

5 Purple Asparagus Stalks (chopped



Cook linguine according to directions on package, set aside and reserve cooking water. In a large pan, heat oil with garlic for a few minutes, add chicken stock, white wine, lemon juice, and mushrooms. Cook together for 5 minutes then add spring onions, salt and pepper. Let sauce reduce by half and add pasta, with a scoop of the pasta water. Stir all together, add in asparagus. Heat together for 1-2 minutes and serve hot.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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