serves 4
difficulty Moderate
  • large skillet
  15 whole 15 whole stalks thin fresh asparagus  
  1. trim asparagus. rinse in cold water; drain. remove tips and set aside.
  2. cut remaining asparagus stalks diagonally into 1-inch pieces.
  3. heat olive oil in a large skillet over medium- heat. add garlic,salt, and pepper and mix well. cook for 1 minute, stirring constantly.
  4. stir in tomatoes. cook for 2 minutes, stirring frequently.
  5. add the asparagus stalks, chicken broth and mix well. cook for 3 more minutes, stirring frequently.
  6. stir in asparagus tips and shrimp. cook for 1 minute, stirring constantly.
  7. add the butter. cook until butter melts, stirring constantly.
  8. add the cooked pasta, tossing to mix.
  9. divide into 3 to 4 bowls for serving; top with parmesan cheese.
  1 tbsp 1 tbsp olive oil  
  2 clove 2 clove garlic (crushed)  
  1/4 tsp 1/4 tsp ground black pepper  
  6 whole (medium) 6 whole medium plum (roma) tomatoes (chopped)  
  1/2 cup 1/2 cup chicken stock or broth  
  1/4 tsp 1/4 tsp salt  
12 oz   12 oz peeled & cooked shrimp  
  1 tbsp 1 tbsp butter  
9 oz   9 oz angel hair pasta (cooked & drained)  
    freshly shredded parmesan cheese (for topping)