Angel Hair Pasta with Asparagus
Serves 2
Ingredients
- 12 stalks asparagus
- 2 tablespoons butter
- 2 cups heavy cream
- 6 coils angel hair pasta
- 1/2 cup grated parmesan cheese
- fresh ground black pepper
Directions
Fill a large saucepan with water and put over high heat to boil for pasta. Cut 3-inch pieces from tips of asparagus (the rest can be kept to make soup); then with a chef's knife, slice 3- inch tips into thin bias slices. Heat butter in a sauté pan or skillet, add slices of asparagus, and stir into butter; cook for 3 minutes. Pour cream into a saucepan and boil rapidly 3 minutes; cream must boil to reduce and thicken. Add pasta coils to rapidly boiling water, 1 coil at a time, and cook about 3-4 minutes. Drain pasta into a colander, pour into a warm bowl, and mix with hot asparagus and thickened cream. Add grated cheese and toss carefully; season to taste with pepper.
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