Ingredients
2 Tblsp butter
2 Tblsp Olive oil
1.5 lb. asparagus with ends trimmed and cut into small pieces
2.5 cups chopped onions
2 large garlic cloves miniced
1 28 oz. can Italian tomatoes
2 tsp. dried oregano
1/4 tsp. crushed red pepper
1 lb. penned
Parmesan cheese
Preparation
Melt butter in heavy pan. Add asparagus and saute 3 minutes. Using slotted spoon, transfer asparagus to bowl.
Add onions and garlic to pan and saute until golden @ 7 minutes. Add tomatoes with juice, oregano and red pepper and bring sauce to a boil.
Reduce heat to medium and simmer until sauce thickens, breaking up tomatoes and stirring occasionally (@ 15 mins.)
Return asparagus to sauce and cook 3-4 mins until asparagus is tender.
Add cooked penned and 1/2 cup parmesan cheese and stir and serve
