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Recipe for :

Mushroom Asparagus Linguine
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 lb. linguine pasta
2 - 3 cloves garlic, minced
1/2 cup chopped onion
2 cup milk
1 Tblsp. butter
1 Tblsp. olive oil
1 1/2 cup grated Parmesan Reggiano
8 oz mushrooms, washed and thickly sliced
2 1/2 cup asparagus tips
1 Tbsp corn starch
1/3 cup flat-leaf parsley leaves, chopped
2 tsp. rosemary leaves, crushed
1/2 cup dry red wine
1/4 cup heavy cream


Heat the butter and oil in a medium saucepan. Cook the onion and garlic just until golden; add wine and rosemary and reduce for 7 - 8 minutes. Carefully add 1 1/2 cup of the milk.  Slowly heat to a boil. Stir corn starch into remaining cold milk. Gradually add to the sauce. Boil for one minute and reduce heat.

Stir the parsley, cream and the grated parmesan into the sauce. Season to taste with fresh black pepper, and a little sea salt if necessary. Add the sliced mushrooms.

Steam the asparagus until just tender.

Cook the pasta in rapidly boiling salted water (with oil, of course) until al dente. Drain and spread on large platter.

Arrange the asparagus on the pasta and cover with sauce or mix it in beforehand or toss the noodles with the sauce and serve in a large pasta bowl, it's up to you. It's good to reserve a little sauce to drizzle over the top.  Also, hold back a few parsley leaves and have plenty of Parmesan to grate and pepper to grind over individual servings.

Shirley Cline