- 6 ounces uncooked linguine
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 2 teaspoons butter or stick margarine
- 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 2 tablespoons white wine or chicken broth
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat.
- Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.