Asparagus and Linguine


1 pound fresh asparagus -- cut into 1" pieces
16 ounces uncooked linguine -- broken in half
1 tablespoon butter
1 cup grated Parmesan cheese
1/2 cup sour cream
1/2 cup pitted ripe olives -- sliced


Brin 3 quarts of water in Dutch oven to boil over high heat. Drop asparagus spears into boiling water; boil 1 to 2 minutes or until crisp-tender. Remove with slotted spoon; rinse under cold water; drain. Add linguine to water; cook until al dente. Drain. Combine linguine and butter in large bowl; toss gently until butter is melted. Add asparagus, cheese, sour cream, and olives; toss gently until linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.

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