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
Instructions
- 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.