Name: Asparagus Splendida
Ingredients: 1 1/2 lbs fresh asparagus; 6 tbsp butter (or Earth Balance - soy butter); 3 tbsp good quality Olive Oil; 2 cloves garlic, finely chopped; 1 1/2 cups sliced, fresh mushrooms; 1/2 cup prosciutto, chopped small (optional); 1 tbsp Olio do Panne; 4 large fresh plum tomatoes, diced (reserve juices); 3/4 tsp sea salt; 1/4 tsp freshly ground black pepper (to taste); 8 oz rice noodle Fettucini; 1/3 cup grated parmesan cheese (Parmigiano Reggiano preferred)

Instructions

1
Soak dried rice noodles in room temperature water for at least 1 hour in enough water to completely immerse the noodles, drain the water before using.
2
Rinse asparagus, break off tough ends and discard.
3
Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
4
In a large frying pan, heat butter and oil over medium-high heat.
5
Add garlic and saute' for about 3 minutes.
6
Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
7
Add mushrooms, proscuitto, and Olio do Panne, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently.
8
Add rice noodles which are soft, firm but flexible, chopped diced tomatoes and juices, salt and pepper and cook for another 5 minutes, stirring frequently.
9
If mixture appears too dry, add more butter.
10
Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
11
Serve immediately.

Asparagus Splendida

Instructions

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