Ingredients:
6 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
1 1/2 cups sliced fresh mushrooms ( regular button mushrooms)
1/2 cup chopped cooked ham
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked linguine
1/2 cup shredded parmesan cheese
Directions:
In a large skillet, melt butter with olive oil over medium heat.
Add garlic; cook and stir for 3 minutes.
Stir in the asparagus; 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 tomatoes, salt and pepper.
Cook 3 minutes longer or until heated through.
Meanwhile, cook linguine according to package directions.
Drain and place in a large bowl.
Add asparagus mixture and toss to coat.
Sprinkle with Parmesan cheese.
Servings: 6-8
Time preparation: 5 min.
Time total: 18 min.