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."
photo by Ben's Mom
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs fresh asparagus
- 6 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic, finely chopped
- 1 1⁄2 cups sliced, fresh button mushrooms
- 1⁄2 cup prosciutto, chopped small
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh rosemary
- 4 large fresh plum tomatoes, , diced
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 12 ounces spaghetti (of your choice) or 12 ounces pasta (of your choice)
- 1⁄2 cup grated parmesan cheese (, Parmigiano Reggiano preferred)
directions
- Rinse asparagus, break off tough ends and discard.
- Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
- In a large frying pan, heat butter and oil over medium-high heat.
- Add garlic and saute' for about 3 minutes.
- Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
- 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.
- Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
- If mixture appears too dry, add more butter.
- Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon of salt and 2 tablespoons of olive oil.
- Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
- Drain well.
- Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
- Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
This was really good! OK with dried herbs, too. -
I have a very picky family and my kitchen skills sometimes as a little bit lacking...I followed the recipe exactly and my family GOBBLED it up. The bummer about this was that were no left overs. Love this recipe. Super quick, super easy and even I didn't botch it. -
Incredibly delicious. I make this every asparagus season, and it is a highlight. I've made it for a few years now, and I've started using campanelle pasta, a pasta shape that looks like a lilly. The finished presentation is beautiful
see 4 more reviews
Tweaks
-
This was nice, but lacked something. I thought it could be that I used dried herbs instead of fresh, but my leaving the prosciutto out probably had a lot to do with it - I don't eat meat. I might cook it again adding some chilli flakes and shallots, and will add a rating. As I cooked it, we'd give it a 3.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
