Monday, March 29, 2010
1 bunch asparagus (1.5 lbs), woody stems removed and chopped into 2" long pieces
3 cloves garlic sliced
1/3 cup pecans chopped
1 T olive oil
1 T butter
1/4 cup white wine
1 cup peas
1 cup corn
salt and pepper
3/4 lb angel hair pasta
1. Cook pasta and drain. Heat oil and butter on medium. Add garlic and pecans. Sautee until fragrant about 1 minute.
2. Add asparagus. Sautee until the asparagus begins to turn bright green (2 mins).
3. Cover and let asparagus steam for a while (3 mins?).
4. Uncover, stir, add white wine. Cover and steam again until barely crisp done. Uncover and add in peas and corn. Salt and pepper to taste. Stir in pasta and sautee until warm. Sprinkle or generously mound dish with cheese.