| 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
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