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“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.”

Ingredients Nutrition


  1. Rinse asparagus, break off tough ends and discard.
  2. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
  3. In a large frying pan, heat butter and oil over medium-high heat.
  4. Add garlic and saute' for about 3 minutes.
  5. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
  6. 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. Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
  8. If mixture appears too dry, add more butter.
  9. Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
  10. Add 1 tablespoon of salt and 2 tablespoons of olive oil.
  11. Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
  12. Drain well.
  13. Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
  14. Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
  15. Serve immediately.

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