• 16 thin stalks fresh asparagus
  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced or minced
  • 6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1 tablespoon butter*
  • 1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
  • 1/4 cup shredded fresh basil

Preparation:

1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

2. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

3. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.

4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

5. Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

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