Angel Hair and Asparagus Pasta

ART: Chef Hat

8 ounces cooked pasta
2 TB butter
2 TB olive oil
1 TB thyme
1/2 lb. shallots
1 TB saute’ dust
2 dashes white wine

On high heat, saute’ asparagus with butter and shallots. Add white wine and saute’ dust. Top with high quality grated cheese.

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