Asparagus sauce with angel hair pasta

Asparagus sauce with angel hair pasta


  • 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


  1. Steam asparagus pieces until almost tender.

  2. Saute onions, garlic, prosciutto and mushrooms in oil for about 5 minutes.

  3. Add chicken broth and white wine.

  4. Toss in asparagus and reduce for 10 minutes

  5. Add butter, melt and stir

  6. Add cream at the end until bubbly

  7. Boil 6 quarts of water and add pasta for about 30 seconds to a minute.

  8. Drain and top with asparagus sauce and enjoy.

  9. Serve with fresh grated Parmesan.

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