About this recipe:When asparagus is in season, best to try to work it into as many dishes as possible. I grow a small patch of asparagus and decided to develop a recipe that would be easy to make and tasty. This is a lovely, light pasta dish that you'll enjoy every spring.
3 tablespoons extra-virgin olive oil
8 large garlic cloves, minced
675g fresh asparagus
150g sliced fresh button mushrooms
70g chopped cooked ham
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
375g uncooked linguine
60g grated Parmesan or Grana Padano cheese
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Method Prep:10min › Cook:15min › Ready in:25min
In a large frying pan on medium-heat, melt butter along with olive oil.
Add garlic, cook for about 3 minutes, stirring often.
Snap off the tough ends of the asparagus and discard. Add asparagus to the frying pan, cover and cook for 1 minute.
Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until heated through, stirring occasionally.
Meanwhile, cook linguine according to packet directions till al dente; then drain and place in a large bowl. Add asparagus mixture over the pasta and toss to coat.
Sprinkle with grated Parmesan or Grana Padano cheese.
Make it vegetarian...
You can easily turn this into a vegetarian dish by omitting the ham from the recipe.