1 bunch small asparagus spears (about 1 lb.)
1 large fresh tomatillo, sliced into very thin wedges
½ sweet red pepper; sliced in strips, then halved
1/3 large Spanish or purple onion; sliced into rings, then quartered
6 green onions, coarsely sliced with green tops
3 T. unsalted butter
3 T. extra virgin olive oil, divided
2 large cloves garlic, minced
½ cup heavy cream
½ cup milk
½ cup sour cream
½ cup grated Parmesan cheese
3 oz. Monterey Jack cheese, grated
½ tsp. salt
10 oz. angel hair pasta
Hold each asparagus spear by the tip & the bottom of spear, then bend until the spear breaks naturally.
Discard the lower ends.
Wash the spears to be cooked in cold water & drain.
Partially fill a large bowl with water & ice; set aside.
In a pot large enough to accommodate the spears, bring salted water to a full boil & add the spears.
Cook the spears until just tender crisp. Drain immediately; then plunge the spears into the bowl with the ice water for only 1 minute.
Immediately drain a second time & set aside.In a large non-stick skillet, melt the butter; then add 2 T. of the olive oil & garlic.
Cook on medium-high until garlic is translucent.
Remove skillet from heat & stir in the cream, milk & sour cream until well blended.
Add the Parmesan cheese & Monterey Jack cheese; then cook on medium heat (do not allow to boil) until all ingredients are blended.
Then turn heat to low To only keep warm.
Cook the pasta with salt added exactly by package directions & drain immediately.
Do not overcook!
Add the hot pasta to the skillet with the cheese sauce & very gently mix to coat the pasta.
Add the remaining 1T. olive oil to the now empty pasta cooking pot & heat to medium-high.
Stir-fry the sweet red peppers, tomatillo, both kinds of onions, & salt for only about 2 minutes.
Combine all ingredients including the asparagus & very gently toss to mix.
Servings 4 to 6.