Linguini with Asparagus |
Simple. Delicious. |
|
| 4 tablespoons olive oil |
| 1 large clove of garlic |
| 1 bunch asparagus, about 1˝ pounds |
| 2 cups chicken stock |
| 1 pound linguini |
| Freshly ground black pepper |
| Freshly grated romano cheese |
. |
| Rinse asparagus, remove
and disgard tough ends. Cut asparagus into 2" pieces. Sauté in olive oil about
3 minutes adding garlic during the last minute, taking care not to burn. Add chicken
stock, bring to a boil and then simmer for about 5 minutes. Bring a large pot of salted water to a boil and cook linguini until al dente. Drain, place in a large bowl and pour the asparagus over the top. Mix well, season with freshly ground pepper. Top with plenty of grated romano cheese. Serves 4. |