Asparagus and Tomatoes With Angels

2 pounds asparagus, cut into 1 inch pieces
1/4 cup olive oil
2 cloves garlic, chopped
1 yellow bell pepper, julienned
2 pounds fresh tomatoes, coarsely chopped (4 cups)
1 bunch green onions, chopped in quarter-inch pieces
1 tablespoon green Tabasco
Salt and pepper or Tony Chachere's seam seasoning, to taste
12 ounces angel hair pasta, cooked
1/2 cup fresh basil, chopped
Parmesan cheese, optional

Rinse asparagus and break off large end. Place in boiling water. When water returns to boil cook 5 minutes. Drain. Place on platter to cook. After asparagus cools cut into 1-inch pieces. Heat olive oil over medium heat. Add garlic, yellow bell pepper and saute 2 minutes. Add tomatoes, green onions, green Tabasco and seasoning. Cook 4 minutes. Add asparagus and cook 2 minutes more to heat asparagus. Toss in cooked angel hair pasta and sprinkle with fresh basil. Serve immediately with Parmesan cheese.

Serves 8.

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Cajun Country -- New Iberia, Louisiana