Asparagus & Asiago Linguine: A Simple & Delicious Recipe

INGREDIENTS

1 pound fresh asparagus, cut into 1-inch pieces 16 ounces uncooked linguine, broken in half 1 tablespoon butter or margarine 1 cup (4 ounces) shredded Asiago or grated Parmesan cheese 1/2 cup sour cream 1/2 cup pitted black olive slices Salt and black pepper

PREPARATION:

1. Place 3 quarts of water in Dutch oven; cover and bring to a boil over high heat.
2. Drop asparagus into boiling water; boil 1 to 2 minutes or until crisp-tender. Remove with slotted spoon; rinse under cold water. Drain.
3. Add linguine to boiling water; cook according to package directions until al dente. Drain.
4. 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.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 1023 mg Protein 26 g Carbohydrate 96 g Cholesterol 46 mg Total Fat 27 g Calories 717 DIETARY EXCHANGE: Fat 4-1/2 Meat 1 Vegetable 1 Starch 6