SENT FROM ABOVE
This Angel hair pasta recipe was sent down from Heaven just for us to enjoy. There is no way that this pasta could have come from anyplace on earth. It's light fluffy texture topped with a light airy sauce is a discovery beyond any earthly experience.
This fabulous asparagus sauce compliments the angel hair so much that if you add chicken or shrimp, you'll put it right over the edge. Which is just where you want it. Your family will love you, the neighbors will love you, all of Gods creatures will love you and I'll love you.
Let' begin I'm getting hungry.
1 lb. Capelli d' Angelo
1 lb. fresh asparagus trimmed, pealed and cut into bite size pieces
1/2 pound of baby portobello mushrooms sliced
1 bunch of long green onions chopped
3 cloves of crushed garlic
1 cup of chicken broth
3 Tbls of butter
3 Tbls of extra virgin olive oil
1/2 cup of white wine
1/2 cup of heavy whipping cream
2 slices of Prosciutto De Parma
freshly grated parmesan cheese
Steam asparagus pieces until almost tender.
Saute onions, garlic, prosciutto and mushrooms in oil for about 5 minutes.
Add chicken broth and white wine.
Toss in asparagus and reduce for 10 minutes
Add butter, melt and stir
Add cream at the end until bubbly
Boil 6 quarts of water and add pasta for about 30 seconds to a minute.
Drain and top with asparagus sauce and enjoy.
Serve with fresh grated Parmesan.
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