This simple side dish was a hit at my house. And if you don’t like asparagus, just substitute the vegetable of your choice.
And in case you’re wondering, the meat dish was Swiss Steak Mozzarella. It doesn’t look that great but it’s actually really good.
- 6 ounces uncooked linguine
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 2 teaspoons butter or stick margarine
- ½ pound fresh asparagus, trimmed and cut into ½-inch pieces
- 2 tablespoons white wine or chicken broth
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Cook linguine according to package directions. Meanwhile, in a nonstick skillet, sauté the onion and garlic in oil and butter until tender. Add asparagus; cook and stir 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat.
Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings
NOTE: I doubled this recipe.
from Light and Tasty Magazine, August/September 2003
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