Linguini Con Asparagi Recipe
Creamy white butter sauce with asparagus and mushrooms.
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Ingredients
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Pasta
Vegetables
White Butter Sauce
Method
Prepare Pasta
- 1
Bring 4 quarts of salted water to a boil in a large pot. Add linguini and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Cook Vegetables
- 2
Trim the tough ends off the asparagus and cut into 2-inch pieces.
- 3
Clean and slice the mushrooms.
- 4
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- 5
Add mushrooms and cook for 4–5 minutes until they begin to brown.
- 6
Add asparagus and sauté for another 4–5 minutes until tender but still bright green. Remove from pan and set aside.
Make White Butter Sauce
- 7
- 8
Add heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently.
- 9
Stir in grated Parmesan cheese until melted and smooth.
- 10
Season with salt, black pepper, and a pinch of nutmeg if using.
Combine and Serve
- 11
Add the cooked vegetables and linguini to the sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
- 12
Cook for 1–2 minutes more to heat through. Serve immediately, garnished with extra Parmesan if desired.
