Bill Parkerson --- Angel Hair with Asparagus and Tomatoes
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Rachel's uncle Bill Parkerson has developed into a quite competent cook. When he first lived on his own, though, Bill created dishes such as Baked Beans from a Can with Chopped-Up Hot Dogs and Ground Beef. (To this day we are not sure whether the novice chef drained his beef after browning it.) Once he discovered Graham Kerr's television series The Galloping Gourmet, however, Uncle Big moved into the big leagues of kitchen kings. We invite you to don your halo and try your hand at Bill's heavenly recipe for Angel Hair with Asparagus and Tomatoes.
Ingredients:
© 16 stalks fresh asparagus
© 1 tablespoon olive oil
© 4 cloves garlic, minced
© 6 medium plum tomatoes, seeded and chopped (2-1/4 cups)
© 1/4 cup dry white wine
© 1/4 teaspoon salt
© 1 tablespoon butter
© 1 9-oz. package refrigerated angel hair pasta
© 1/4 cup shredded fresh basil
Directions:
Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1-1½“ pieces; set aside.
Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.