1. Heat the oil in a pan and add the garlic and shallots. 2. Cook until tender. 3. Add vermouth and herbs. 4. Simmer uncovered for about 5 minutes until the liquid is almost all evaporated. 5. Add cream and peppers and simmer about 5 minutes. 6. Remove from the heat and stir in parmesan. 7. Steam the asparagus until just tender and add to the sauce. 8. Cook the angel hair pasta in a large pot of boiling water until al dente. 9. Drain the pasta and add it to the asparagus sauce. 10. Toss it through gently until well combined. 11. Place in a large serving dish to serve or on individual plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
