Served as main course. Vegetarian dish. Speciality: Occasion - Dinner Party. It is Low Sodium diet.

Italian

1 Tablespoon Olive Oil

8 Green Shallots, chopped

4 Cloves Garlic, crushed

1/4 cup Vermouth or 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 Peppers, drained and sliced

1/2 cup Parmesan Cheese, freshly grated

500 gm Angel Hair Pasta

4 bunches Asparagus, chopped

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

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4-6