Asparagus Splendida

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

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.