I planned on making a homemade hybrid recipe of squid ink pasta and red wine pasta but time and work got in the way and I needed to go with good old pantry staple dried pasta.
This is a no recipe recipe. You cook dried pasta in red wine, add your shaved asparagus 2 minutes before the pasta is done and then add the whole thing (drained except for 1/4 cup of the red wine cooking water) to a saucepan in which you have cooked one finely diced shallot in 2 teaspoons of oil. Add the 1/4 cup cooking stock and 1 teaspoon of squid ink, stir well to marry and then a bit of Parmesan or grated cheese, a sprinkling of purple shiso furikake (a step which can be omitted) and you are done. Quick and easy rainbow blue day which ended up purple because the pasta was white not squid ink colored as originally planned. Mea culpa but still tasty.
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