This beautiful dish speaks for itself. My husband and brother couldn't stop eating it. They both agreed, and I quote, that it was the best pasta they've ever had. I'm not trying to toot my own horn or anything, but I kind of have to agree with them! It's so light, but so decadent. The flavors don't overpower the dish and it's just the best combination ever!
Ingredients:
1 package Angel Hair
1 large bunch asparagus
1 pint cherry tomatoes, halved
3/4 cup chopped red onion
1/4 cup extra virgin olive oil
1/2 cup shredded Romano cheese
1/3 cup chopped cilantro
salt, to taste
1 package Angel Hair
1 large bunch asparagus
1 pint cherry tomatoes, halved
3/4 cup chopped red onion
1/4 cup extra virgin olive oil
1/2 cup shredded Romano cheese
1/3 cup chopped cilantro
salt, to taste
Place the angel hair pasta in a deep pot, cover with water, and allow it to boil for 10-15 minutes, or until pasta is done. Dump it into a colander and strain. Remove the ends of the asparagus and discard. Steam the asparagus for 7-10 minutes, leaving it still somewhat crunchy, let cool, and chop into large pieces. In a mixing bowl, add the pasta, asparagus, cherry tomatoes, olive oil, romano cheese, red onion, cilantro, and preferred amount of salt. Mix it all together really well, and serve.
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