Ingredients
6 tablespoons butter, cubed3 tablespoons olive oil8 garlic cloves, minced1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces1-1/2 cups sliced fresh mushrooms1/2 cup chopped fully cooked ham2 tablespoons each chopped fresh basil, oregano and rosemary4 large plum tomatoes, chopped1 teaspoon salt1/4 teaspoon pepper12 ounces uncooked linguine1/2 cup shredded Parmesan cheese
Preparation
In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through.
Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.
