Angel Hair Pasta With Creamy Asparagus Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
8 green shallots, chopped
4 cloves garlic, crushed
1/4 cup vermouth or 1/4 cup dry white wine
2 tablespoons fresh basil, chopped
2 tablespoons flat leaf parsley, chopped
2 teaspoons fresh oregano, chopped
600 ml cream
1 cup roasted sweet pepper, drained and sliced
1/2 cup parmesan cheese, freshly grated
500 g angel hair pasta
4 bunches asparagus, chopped

Preparation

Heat the oil in a pan and add the garlic and shallots.
Cook until tender.
Add vermouth and herbs.
Simmer uncovered for about 5 minutes until the liquid is almost all evaporated.
Add cream and peppers and simmer about 5 minutes.
Remove from the heat and stir in parmesan.
Steam the asparagus until just tender and add to the sauce.
Cook the angel hair pasta in a large pot of boiling water until al dente.
Drain the pasta and add it to the asparagus sauce.
Toss it through gently until well combined.
Place in a large serving dish to serve or on individual plates.