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. ...

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