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Linguine with Asparagus and Mushrooms

Ingredients

1/4 cup	fresh parsley, chopped
2 teaspoons	fresh basil, chopped
2 cloves	garlic, minced
1/4 cup	fresh chives, chopped
4 teaspoons	butter or stick margarine
2 medium	leeks, thinly sliced
1 pound	shiitake mushrooms, stemmed and sliced
1/2 cup	dry white wine
1/2 cup	vegetable broth
	salt, to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1/4 teaspoon	crushed red pepper, optional Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
8 ounces	linguine
1 pound	asparagus, trimmed, and cut into 1-1/2 inch pieces
4 ounces	Asiago cheese, grated, divided

Cooking Instructions

In a small bowl, combine parsley, basil, garlic and chives.

In a large pasta pot or stockpot, bring water to a boil. Add pasta and cook according to makers directions. During the last 2 minutes of cooking, add the asparagus. Drain pasta and asparagus. In a large sauté pan, heat butter over medium heat. Add leeks, and sauté for 1 minute. Add mushrooms and sauté for 5 to 6 minutes. Add herb mixture, and sauté for 2 minutes. Add white wine, broth, salt and crushed red pepper. Add drained pasta and asparagus and toss to combine. Add half of the grated cheese and stir to combine. Remove from heat, and sprinkle with the remaining cheese. Serve immediately.