| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Cklive06 | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Leeks; white, light green parts only, cleaned, chopped | |
| Fine | ||
| 1 | lb | Asparagus; trimmed, and |
| Cut into 1 1/2" lengths | ||
| 1 1/2 | c | Chicken stock |
| 2 | tb | Finely-chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | lb | Fresh or dried linguine |
INSTRUCTIONS
In a skillet, heat the olive oil over medium heat. Add the leeks and saute for 5 to 7 minutes, or until softened and golden brown. Add the asparagus and the chicken stock, cover, and steam for 4 to 5 minutes, or until the asparagus is crisp-tender. Add the parsley, salt, and pepper, and set aside. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat until al dente, about 3 minutes for fresh and 6 for dried. Drain and place in a warmed serving bowl. Add the vegetables to the pasta and toss to combine. Taste for seasoning. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Diane Worthington Converted by MM_Buster v2.0l.
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