INGREDIENTS
- 16 thin stalks fresh asparagus
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 6 medium plum (Roma) tomatoes, seeded and chopped (2 1/4 cups)
- 1/4 cup dry white wine (Sauvignon Blanc)
- 1/4 tsp basil infused sea salt
- 1/4 tsp ground black pepper
- 1 tbsp salted butter
- 9 oz package angel hair pasta
- 1/4 cup fresh basil, shredded
DIRECTIONS
- 1.Trim asparagus and rinse in cold water. Remove the tips, set aside.
- 2.Bias cut remaining asparagus stalks into 1 – 1 1/2 inch pieces. Set aside.
- 3.In a large skillet heat olive oil over medium heat. Add garlic and black pepper. Cook for 1 minute until golden, stirring constantly.
- 4.Add tomatoes and cook about 2 minutes, stirring often.
- 5.Add asparagus stalks, white wine and salt to mixture. Cook, uncovered for 3 minutes.
- 6.Add asparagus tips. Cook uncovered for another 1 minute. Add butter, stir until melted.
- 7.Concurrently, cook pasta al dente according to package directions. Drain pasta.
- 8.Return pasta to pan and toss with asparagus mixture, basil and black pepper. Serve while hot.