| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Barbara3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 1/2 |
lb |
Asparagus; trimmed and cut |
|
|
; into 1 1/2-inch |
|
|
; pieces |
| 2 1/2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
Italian tomatoes; (28 oz) |
| 2 |
ts |
Oregano |
| 1/4 |
ts |
Crushed red pepper |
| 3/4 |
lb |
Penne pasta; cooked |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oil and butter in heavy Dutch oven. Saute asparagus for 3 minutes.
Transfer asparagus to bowl leaving oil and butter in pans. Add onions and
garlic to pan and saute about 10 minutes. Add tomatoes, oregano and red
pepper. Bring sauce to a boil, reduce heat and simmer until thickened,
stirring occasionally. Return asparagus to sauce and cook until crisp
tender. Add pasta and cheese. Toss to combine. Season with salt and pepper.
Serve with additional cheese. Yield: 4 servings.
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