Yes. It’s also wonderful in any Pasta Primavera. My husband makes one with chicken, red peppers, asparagus, parmesan, a little vermouth; and it’s great.
The last 10 years has brought us the pencil-or-thinner asparagus. I wonder what people do with it. Peeling the bottom of the thick stalks does make more of the stalk edible.
Asparagus is a diuretic. When it’s out of season and $5.99/lb, you can surprisingly get 5oz of frozen asparagus for a dollar at.... the DollarTree.
The king of veg!
The asparagus in puff pastry......oh how I wish that was my dinner tonight!
I always use vermouth when I make chicken pasta in cream & vermouth. It gives such a smooth taste w/ a hit of herbs & spice.