Asparagus Splendida

• 1 12 lbs fresh asparagus
• 6 tablespoons butter
• 3 tablespoons extra virgin olive oil
• 8 cloves garlic, finely chopped
• 1 12 cups sliced, fresh button mushrooms
• 12 cup prosciutto, chopped small
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh rosemary
• 4 large fresh plum tomatoes, , diced
• 34 teaspoon salt
• 14 teaspoon freshly ground black pepper
• 12 ounces spaghetti (of your choice) or 12 ounces pasta (of your choice)
• 12 cup grated parmesan cheese (, Parmigiano Reggiano preferred)

1. Rinse asparagus, break off tough ends and discard.
2. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
3. In a large frying pan, heat butter and oil over medium-high heat.
4. Add garlic and saute' for about 3 minutes.
5. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
6. Add mushrooms, proscuitto, basil, oregano and rosemary, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently.
7. Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
8. If mixture appears too dry, add more butter.
9. Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
10. Add 1 tablespoon of salt and 2 tablespoons of olive oil.
11. Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
12. Drain well.
13. Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
14. Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
15. Serve immediately.

fresh asparagus, butter, extra virgin olive oil, garlic, mushrooms, fresh basil, fresh oregano, fresh rosemary, fresh plum tomatoes, salt, black pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/asparagus-splendida-17412 (may not work)