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.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.