Asparagus Splendida

Asparagus Splendida

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4-6

    • About This Recipe

    “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

  • 1 1/2 lbsfresh asparagus
  • 6tablespoonsbutter
  • 3tablespoonsextra virgin olive oil
  • 8clovesgarlic, finely chopped
  • 1 1/2 cupssliced, fresh button mushrooms
  • 1/2 cupprosciutto, chopped small
  • 2tablespoonsfinely chopped fresh basil
  • 2tablespoonsfinely chopped fresh oregano
  • 2tablespoonsfinely chopped fresh rosemary
  • 4largefresh plum tomatoes, , diced
  • 3/4 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 12ounces spaghetti (of your choice) or 12ouncespasta( of your choice)
  • 1/2 cupgrated 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.

    • 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 lookslike a lilly.The finished presentation is beautiful”

  • “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.”

  • “This was a wonderful pasta dish.I left out the prosciutto and added cooked chicken for the dh.I followed the recipe otherwise to the letter. This is a keeper.Thanks Uncle Bill.”

  • “And Splendid it is, too, Uncle Bill!This recipe is just as much fun to prepare as it is to eat! It’s not a wonder you chose this recipe to use as your demonstration dish : ) I loved the combination of flavors in this wonderful recipe! All my favorites are included.Very simple to prepare and yet a delight to the eyes as well as the tummy!!Thanks for sharing this one with us!!”

  • “Excellent recipe!I was serving Orange ginger chicken breasts and this complimented them perfectly.I did not put in the proscuito (my friend does not eat meat) and cut the tomatoes back to two.I’ll make this again Thank-you Uncle Bill”

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