Angel Hair Pasta With Asparagus

Fill a large saucepan with water and put over high heat to boil for pasta.

Cut 3-inch pieces from tips of asparagus (the rest can be kept to make soup); then with a chef's knife, slice 3- inch tips into thin bias slices. Heat butter in a saute pan or skillet, add slices of asparagus, and stir into butter; cook for 3 minutes.

Pour cream into a saucepan and boil rapidly 3 minutes; cream must boil to reduce and thicken.

Add pasta coils to rapidly boiling water, 1 coil at a time, and cook about 3-4 minutes. Drain pasta into a colander, pour into a warm bowl, and mix with hot asparagus and thickened cream. Add grated cheese and toss carefully; season to taste with pepper.