Ingredients
-
1 1/2
-
6
-
3
-
8
-
1 1/2
-
1/2
-
2
-
2
-
2
-
4
-
-
-
-
-
Directions
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. used dry herbs as well. No mushrooms for husbands tastes., Awesome taste! 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
|
Rinse Asparagus, Break Off Tough Ends and Discard. |
|
2
Done
|
Cut Asparagus Into 3/4 Inch Lengths and Place in a Bowl Filled With Cold Water and Set Aside. |
|
3
Done
|
in a Large Frying Pan, Heat Butter and Oil Over Medium-High Heat. |
|
4
Done
|
Add Garlic and Saute' For About 3 Minutes. |
|
5
Done
|
Drain Asparagus and Add to Frying Pan, Cover and Cook For 2 Minutes, Stirring at Least Once. |
|
6
Done
|
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. |
|
7
Done
|
Stir in Chopped Diced Tomatoes, Salt and Pepper and Cook For Another 3 Minutes, Stirring Frequently. |
|
8
Done
|
If Mixture Appears Too Dry, Add More Butter. |
|
9
Done
|
Meanwhile, in a Pasta Cooking Pot or a Large Pot, Fill 3/4 Full With Water and Bring to a Rolling Boil. |
|
10
Done
|
Add 1 Tablespoon of Salt and 2 Tablespoons of Olive Oil. |
