Tuesday, May 26, 2009

Asparagus and Mushroom Linguine--and a Chance to Win a Copy of Krista's Book!

Krista Davis was kind enough to share the wonderful recipe below.

To win a copy of her Agatha Award nominated book The Diva Runs Out of Thyme become a follower of this blog. That's right...just CLICK the FOLLOW button. On Monday, May 31, I'll post the name of one lucky follower. That person must then email me with her postal details. How simple is that?

Okay, now back to Krista--

This is a delightfully simple recipe that can be served as a side dish with a grilled meat. It can also be served it as a main course for vegetarians, and if you omit the heavy cream, it will suit vegans.

Add a green salad and dinner's ready. Makes three large servings or four normal ones. If you prefer a hotter dish, add crushed red pepper.

Asparagus and Mushroom Linguine

2 tablespoons olive oil
1 bunch asparagus, washed, with the tough ends snapped off
1/2 cup chicken stock
8 ounces white mushrooms
1 cup shitake mushrooms (about six large mushrooms)
2 cloves garlic, chopped
3 tablespoons heavy cream
salt and pepper to taste
cooked linguini
Parmesan cheese

Cook pasta according to instructions on package.

Cut the asparagus into one inch pieces and slice the mushrooms. Heat the olive oil in a large skillet. Add the asparagus and saute over medium heat for about four minutes. Add the chicken stock, the mushrooms and the garlic, stirring occasionally. Cook until the mushrooms begin to soften, then add the heavy cream. Season to taste with salt and pepper. Let simmer three minutes to blend.

Drain the pasta and place a serving on each plate. Spoon the asparagus mushroom mixture over top of the pasta. Sprinkle with parmesan cheese and serve!

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