From: Chef Cindy Hutson, Ortanique, Coral Gables, FL. Yield: 1 serving. 2 oz. cooked, cooled angel hair pasta 1 Tbsp. butter 1/3 cup sliced mushrooms ½ cup asparagus tips (1-2”) 2 eggs ¼ cup half-and-half ¼ cup grated Parmesan cheese 2 Tbsp. chopped basil leaves to taste, salt and pepper Heat oven to 400°F. Melt butter in a 6-8” ovenproof skillet over medium heat. Stir in mushrooms and asparagus; saute until mushrooms begin to brown. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.