Asparagus sauce with angel hair pasta

Asparagus sauce with angel hair pasta


  • 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


  • 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.

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