Papas Asapragus Special RecipeTagged in Vegetarian
In a heated electric skillet add oil and giardiniera relish
along with lemon juice and garlic powder. Simmer for about 3
minutes. Chop parsley fine and add to mixture. If you like
added spice, shake tobasco sauce over all (We like it spicy
so I do about 6 or 7 shakes)
Wash and pat dry asparagus with paper toweling. Cut off the
ends so the tough parts are gone,and cut into 1 inch pieces.
Add raw vegetable to mixture. Cover and simmer/steam for 15
minutes. When the asparagus is tender, but not mushy add
button mushrooms. Cook pasta in boiling water until ala
dente'(still firm. Drain pasta and add serving spoon
quantities of asparagus mixture until pasta is coated.
Do not dump all of mixture onto pasta or it will be too
Sprinkle grated cheese over all and enjoy!
- 3 bunches of fresh asparagus
- Juice from 1/2 lemon
- 1/2 Cup of Vegetable Oil
- 3/4 Cup of "Pagliaggi" Giardiniera pepper relish(a mix of hot peppers
- bell peppers
- found in most Italian specialty shops)
- 1/4 teaspoon garlic powder
- 1 large jar button mushrooms
- Fresh parsley
- Tobasco sauce
- 2 pounds linguine pasta
- Grated dairy free Romano cheese if desired-(That's how we like it)
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.