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. ---------------------------------------------------------------------------
Nutrition
Ingredients
