Asparagus sauce with angel hair pasta

INGREDIENTS

• 1 lb. Capelli d’ Angelo

• 1 lb. fresh asparagus trimmed, pealed and cut into bite size pieces

• 1/2 pound of baby portobello mushrooms sliced

• 1 bunch of long green onions chopped

• 3 cloves of crushed garlic

• 1 cup of chicken broth

• 3 Tbls of butter

• 3 Tbls of extra virgin olive oil

• 1/2 cup of white wine

• 1/2 cup of heavy whipping cream

• 2 slices of Prosciutto De Parma

• freshly grated parmesan cheese

  PREPARATION

• Steam asparagus pieces until almost tender.

• Saute onions, garlic, prosciutto and mushrooms in oil for about 5 minutes.

• Add chicken broth and white wine.

• Toss in asparagus and reduce for 10 minutes

• Add butter, melt and stir

• Add cream at the end until bubbly

• Boil 6 quarts of water and add pasta for about 30 seconds to a minute.

• Drain and top with asparagus sauce and enjoy.

• Serve with fresh grated Parmesan.