Angel Hair Pasta With Creamy Asparagus Sauce

• 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

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

olive oil, green shallots, garlic, white wine, fresh basil, flat leaf parsley, fresh oregano, cream, sweet pepper, parmesan cheese, bunches

Taken from www.food.com/recipe/angel-hair-pasta-with-creamy-asparagus-sauce-48767 (may not work)