Asparagus Linguine for Recipe Friday
Last Saturday at Farmers’ Market I got a bunch of asparagus, not really having any idea what I was going to serve it with. Then when I did my grocery shopping for the week, I didn’t get any fresh meat, planning to try to use some of the things I had in the freezer.
So the other night I decided we had better have the asparagus while it was still fresh, but didn’t have any thawed meat to go with it as an entrée. So I got out my Better Homes and Gardens Cookbook to see what kind of asparagus recipes I could find. I found one that sounded pretty good, but I didn’t quite have all the right ingredients.
But that’s exactly what I love about cooking (as opposed to baking); you can always make a substitution or two and still end up with a good recipe. I looked in my cupboards and refrigerator to see what I had that could make this recipe work, and this is what I came up with. I will also indicate what the original recipe called for so you can see what I substituted.
I also love to experiment with herbs and spices, and although this recipe only called for salt and black pepper to be added at the end, I added a new combination herb / spice that I bought at the grocery store a few weeks ago.
Now my son does not like asparagus, at least he didn’t the last time he tried it when I just boiled it and put butter on it. I didn’t think he would like this, but he said it was pretty good and he even ate some of the asparagus. I don’t think it will ever be his favorite dinner as it’s a far cry from Rice Stuff and lasagna, but he ate it and that was all I was hoping for.
Asparagus Linguine
Ingredients:
1 pound fresh asparagus
1 tbsp olive oil
¼ tsp ground Rosemary Garlic blend
½ pound or less of sliced deli ham
1 can Redi-cut tomatoes
8 oz. linguine pasta
Parmesan cheese
Directions:
Boil linguine according to package directions. Drain and set aside; keep warm. Snap woody bottoms off asparagus spears and cut into 1-inch pieces. Slice deli ham the short direction into thin strips.

In a large non-stick skillet, heat olive oil. Stir fry asparagus for 4 minutes, adding the rosemary garlic blend during this cooking time. (I actually started the asparagus when the pasta still had 4 minutes of cooking time remaining). Drain tomatoes, and add tomatoes and ham to the asparagus. Continue stir frying for another 2 or 3 minutes. Add cook pasta and stir or fold together. Serve with parmesan cheese on top.

What did I change?
First, the recipe called for fettuccine, which is wider than linguine. But I figured it was close enough. I would have used angel hair if that was all I had (which it usually is; linguine must have been on sale).
Second, the recipe called for using 4 sliced Roma tomatoes, but I didn’t have any. So I substituted the canned tomatoes.
Third, the recipe called for 3 oz. of prosciutto or cooked ham. I happened to have deli ham that I bought for lunch sandwiches on Sunday. It doesn’t sound as fancy as prosciutto, but it tasted awesome. And I put in more than 3 oz. because, well, my family likes meat.
Finally, I didn’t add any salt and pepper, just the rosemary garlic blend (which I think does have both salt and pepper in it).
Linda, I loved this. I like how you show us how to substitute and still be okay. 🙂 We can do this cooking thing . . .as long as you keep posting us help on Friday. haha!
God bless you and all the ways you help us!
Deb, Substitutions in cooking are not as difficult as you might think. I do it all the time, even with my own recipes! Glad you liked this one. Peace, Linda
Thanks, Linda
Filing this one 🙂
Blessings,
ann
Ann, This one did turn out even better than I expected. I’m not a huge fan of asparagus – there are many vegetables I would prefer – but I could really learn to love it cooked this way. Enjoy! Peace, Linda