Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

Directions

  1. Rinse asparagus, break off tough ends and discard.
  2. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
  3. In a large frying pan, heat butter and oil over medium-high heat.
  4. Add garlic and saute' for about 3 minutes.
  5. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
  6. 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.
  7. Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
  8. If mixture appears too dry, add more butter.
  9. Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
  10. Add 1 tablespoon of salt and 2 tablespoons of olive oil.
  11. Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
  12. Drain well.
  13. Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
  14. Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
  15. Serve immediately.
Most Helpful

My family loved this. I used dry herbs as well. No mushrooms for husbands tastes.

Meggy Boo May 26, 2010

Awesome taste! I used dried herbs instead of fresh, and it turned out beautifully. I am making it again soon for company!

rebeccamaas May 07, 2010

This was really good! OK with dried herbs, too.

MotleyCook November 27, 2009