Close
Ingredients
| asparagus: 16 spears |
| olive oil: 1 tsp |
| garlic: 4 cloves |
| red tomatoes (chopped): 2 1/4 cups |
| white wine: 1/4 cup |
| salt: 1/4 dash |
| unsalted butter: 1 tsp |
| refrigerated buttermilk biscuit dough: 9 oz |
| fresh basil (chopped): 1/4 cup |
Angel Hair with Asparagus & Tomatoes
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.