Ingredients
- 1 pound thin asparagus spears
- 2 garlic cloves, peeled
- 4 tablespoons fresh herbs, chopped (basil, mint, parsely, oregano)
- 7 tablespoons heavy cream
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 9 ounces of your favorite pasta
- 4 ounces of grated parmesan
Instructions
- Trim the tough ends from the asparagus spears. Chop asparagus spears into bite-sized pieces.
- Add pasta to large pan with sauce and toss together with parmesan.
- Cook pasta according to package instructions. Drain thoroughly.
- Reduce heat to simmer until cream begins to thicken, about 6 minutes. Remove from heat.
- Add in remaining asparagus and cream. Bring to a boil.
- Sauté half of the asparagus spears for 5 minutes, stirring occasionally.
- In a large saucepan, heat olive oil and butter.
- Place cream in a small saucepan. Bring to a boil with remaining chopped garlic. Let simmer until garlic is tender and then remove from heat.
- Chop fresh herbs and garlic cloves. Place herbs and one garlic clove (chopped) with asparagus spears.
- Serve immediately. Enjoy!