Vegetarian Friday: Mushroom-asparagus pasta

My mother-in-law makes a terrific pasta dish with mushrooms and asparagus. Her version contains ham and is a bit more labor-intensive than this vegetarian variant I pulled together one night while trying to use up some asparagus I picked up at the farmer’s market.

Ingredients
1/2 box linguine
1/2 lb. mushrooms, sliced
1 bunch fresh asparagus, cut into bite-sized chunks
3 tbsp. olive oil
1/2 stick butter, cut into pats
1/4 c. heavy cream
Half a cup or so of grated Parmesan

Prepare linguine according to package instructions, drain and toss with butter to keep the noodles from sticking together. While pasta cooks, put asparagus and about a tablespoon of water in a casserole dish, cover and nuke for five minutes or so. Ideally, you’ll end up with asparagus that’s bright green, crisp-tender, and not shriveled up. If you don’t live on my in-laws’ farm, you’ll probably have to use some tired old asparagus that’s been sitting around the grocery store for a few days, as I obviously did — hence the slight shriveling you see in the picture. It still tastes OK, but the fresher asparagus is, the better.

Saute mushrooms in olive oil and toss pasta with mushrooms, asparagus, cream and Parmesan.

Makes four reasonable or two ginormous servings.

Emily

P.S.: Here are days 8 through 10 of my Lent project:

Day 8: Theoretically a space-saving way to burn calories without leaving the house or spending a lot of money on a stationary bike. In practice, this doesn’t work well on hardwood floors, so we ended up buying a real exercise bike and assembling it in the basement — but this might be just what someone living in a carpeted apartment needs. Onto the giveaway pile it goes.

Day 9: I think the author of this book wants to be Jenny Lawson when she grows up. I don’t think she’s going to succeed. Maybe somebody else will think she’s funny.

Day 10: I really like this fruit basket and its built-in hook for keeping bananas unblemished, but it took up a lot of real estate on my counter, so I replaced it with a set of hanging baskets a couple of weeks ago. It’ll look great on somebody’s kitchen island, though.

An announcement

If you’re thinking of buying Route 66 for Kids for your Kindle, wait a couple of days for me to post the new edition. I couldn’t find the option to upload the new edition, and in the process of looking for it, I republished the current edition under a description that makes it sound as if I’ve updated it. Amazon has to review and approve things before you’re allowed to go back in and edit them, so I have to wait 12 to 48 hours to fix the problem — and then another 12 to 48 hours to get the fix approved. If you accidentally buy a copy that claims to be the fifth edition in the description, but the copyright date isn’t 2015, email me, and I’ll send you the corrected edition as either a Word file or a PDF.

In related news, as soon as I get this crap sorted out, I’ll have a new edition of Route 66 for Kids available on Amazon. I’ll blog and tweet something as soon as the real update goes live.

Vegetarian Friday and my latest Lent items coming shortly. It’s been a week.

Emily