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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A clipped out recipe from one of the TOH magazines submitted by J Fisher. She originally added red pepper flakes and hot sauce (1 tsp flakes & 3 dashes hot sauce) to this dish but due to allergies in our home I had to take those out and adjust with a bit more pepper and some extra garlic. I hope you enjoy it. I love making this in the Spring when asparagus is very fresh and has small stalks. Ingredients:
4 garlic cloves, minced |
1 teaspoon oregano, chopped fine |
1/4 cup olive oil, extra virgin |
1 tablespoon butter |
1 lb fresh asparagus, cut into 1-1/2 inch pieces |
1 dash salt |
1/2 teaspoon pepper, freshly ground |
1/4 cup parmesan cheese, freshly shredded |
1/2 lb mostaccioli pasta, cooked & drained (or other long tubular pasta) |
Directions:
1. In a large skillet, heat oil and butter and then saute garlic and oregano for 2-3 minutes, stirring often so they do not burn.
2. Add asparagus pieces, salt, and pepper and saute until asparagus is crisp-tender (about 8-10 minutes), stirring occasionally.
3. Add parmesan cheese and mix well.
4. Pour over hot prepared pasta and toss to coat.
5. Serve immediately.
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