INSTRUCTIONS
[Blanch the Asparagus]
1. Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the asparagus and cook until tender, about 4 minutes. Using a skimmer or slotted spoon, transfer to a colander to drain; set aside. Return the water to a boil.
[Make the Sauce]
2. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the green onions and sautee until wilted, about 5 minutes. Stir in the spinach and peas and sautee until the spinach is wilted, about 3 minutes. Add the asparagus, stir in the wine and cook until most of the alcohol has evaporated, about 1 minute. Stir in the cream and cook until heated through. Add the basil and season with salt and pepper.
[Finish the Dish]
3. Meanwhile, add the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about ½ cup of the cooking water.
4. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Warm briefly over low heat to blend the flavors. Serve immediately and pass the cheese at the table.
