Saturday, 13 September 2008

Asparagus Angel Hair Pasta

angel hair pasta
minced garlic
fresh asparagus spears, trimmed and chopped
1 punnet grape tomatoes, halved
1/4 cup chicken broth
1/4 cup white wine or champagne
freshly ground black pepper to taste
1 avocado, mashed
jalapeno juice
shredded cheese
1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.

2. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat.
3. Pour in the broth and champagne mixture, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.

4. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper.

5. In a separate bowl, mix the avocados, and jalapeno juice together until blended. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

***Optional, you can add chicken, bacon or prawns.

Recipe and photo from
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