1 1/2 lbs. fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 lb. fresh mushrooms, sliced
1/2 lb. angel hair pasta
1 tablespoon olive oil
1/2 tsp. crushed red pepper flakes
1/2 cup grated Parmesan cheese
Recipe
Cook pasta according to package directions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat about 3 minutes. Add chicken broth and sliced mushrooms; cook 3 minutes more.
Drain pasta and transfer to a large serving dish. Gently toss pasta with asparagus mixture, sprinkle with Parmesan and crushed red pepper flakes.