Ingredients
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1 1⁄2 lbs fresh asparagus
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6 tablespoons butter
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3 tablespoons extra virgin olive oil
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8 cloves garlic
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1 1⁄2 cups sliced
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1⁄2 cup prosciutto
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2 tablespoons finely chopped fresh basil
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2 tablespoons finely chopped fresh oregano
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2 tablespoons finely chopped fresh rosemary
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4 large fresh plum tomatoes
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Directions
Prep Time: 20m | Cook Time: 30m | Serves: 4-6
Asparagus Splendida, “I developed this pasta recipe about 4 years ago and it has been accepted very well at all of my cooking demonstrations. It has a nice crunchy taste with the asparagus.”, My family loved this. I used dry herbs as well. No mushrooms for husbands tastes., Awesome taste! I used dried herbs instead of fresh, and it turned out beautifully. I am making it again soon for company!
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Steps
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1
Done
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Rinse asparagus, break off tough ends and discard. |
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2
Done
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Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside. |
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3
Done
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In a large frying pan, heat butter and oil over medium-high heat. |
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4
Done
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Add garlic and saute' for about 3 minutes. |
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5
Done
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Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once. |
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6
Done
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Add mushrooms, proscuitto, basil, oregano and rosemary, mix well and cook covered until asparagus is tender crisp, about 5 minutes DO NOT OVERCOOK, stir frequently. |
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7
Done
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Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently. |
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8
Done
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If mixture appears too dry, add more butter. |
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9
Done
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Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil. |
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10
Done
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Add 1 tablespoon of salt and 2 tablespoons of olive oil. |
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11
Done
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12
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13
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14
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15
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