Preparation:
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 soup or puree, or for some other use. Remove all
the outer leaves of the artichokes and pare down to the heart. Trim away
the green leaf ends, the choke, and the stem. Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut the basil into ribbons.
Melt the shallots in a few teaspoons of butter. Add to chicken stock, gently reduce to about a cup, then add the cream. Meanwhile blanch the artichokes in boiling salted water four to five minutes until tender, then add to the sauce. Blanch the asparagus. When the tips are tender (2 to 3 minutes for thin asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce. 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. |
