Recipe by William (Uncle Bill) Anatooskin
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.
- 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 See How It's Made
- 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.