Pasta With Asparagus And Leeks

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Leeks, white, light green parts only - cleaned, chopped
		Fine
1 lb	454g / 16oz	Asparagus - trimmed, and
		Cut into 1 1/2" lengths
1 1/2 cups	355ml	Chicken stock
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh or dried linguine

Recipe 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.

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

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