Asparagus Splendida

This is a delicious, heart healthy and wholesome dish. It is a meal on a plate. Perfect for a quiet, romantic evening.

1 1/2 lbs fresh asparagus
6 tbsp butter (or Earth Balance - soy butter)
3 tbsp good quality Olive Oil
2 cloves garlic, finely chopped
1 1/2 cups sliced, fresh mushrooms
1/2 cup prosciutto, chopped small (optional)
1 tbsp Olio do Panne
4 large fresh plum tomatoes, diced (reserve juices)
3/4 tsp sea salt
1/4 tsp freshly ground black pepper (to taste)
8 oz rice noodle Fettucini
1/3 cup grated parmesan cheese (Parmigiano Reggiano preferred)

Soak dried rice noodles in room temperature water for at least 1 hour in enough water to completely immerse the noodles, drain the water before using. Rinse asparagus, break off tough ends and discard. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside. In a large frying pan, heat butter and oil over medium-high heat. Add garlic and saute' for about 3 minutes. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once. Add mushrooms, proscuitto, and Olio do Panne, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently. Add rice noodles which are soft, firm but flexible, chopped diced tomatoes and juices, salt and pepper and cook for another 5 minutes, stirring frequently. If mixture appears too dry, add more butter. Sprinkle with freshly grated parmesan cheese and lightly toss to coat. Serve immediately.

If you would like to know more about fresh Asparagus, read this fascinating New York Times article by Curious Cook, Harold McGee