1/2 lb. carrots, julienned
1/2 lb. asparagus, cut thin (julienned)
12 black olives
3 c. heavy cream
1 lb. angel hair pasta
1 tbsp. salt
1 tbsp. olive oil
Salt and pepper
1/3 c. Parmesan cheese

Microwave carrot strips 2 minutes. Chill in cold water. Drain and set aside. Dip asparagus in boiling water and remove immediately; chill in cold water. Cut olives in long slivers. Pour cream into 4 quart pan. Simmer on low heat until 1/2 original volume; keep warm. Cook pasta (30-90 seconds only); add veggies to cream. Salt and pepper to taste. Drain pasta; return to kettle. Toss with sauce.