This is another great one from Better Homes and Gardens! This was actually the winner for the Weeknight Vegetarian category in their January 2011 issue. I have just recently learned how to buy good asparagus and how to cook it correctly, so I am loving this recipe! I hated asparagus as a child...but I think my mother boiled it. I love it now....sauteed with a little olive oil and garlic! Mmmm.
Here's what you need for this one:
I doubled this recipe and used 8 oz of regular linguine and 8 oz. of whole wheat.
8 oz. dried fettuccine or linguine (I totally prefer the linguine)
1/2 c. dried tomatoes, not oil packed, chopped
4 T butter
1 T olive oil
4 oz. fresh asparagus spears, trimmed
4 oz. fresh Brussels sprouts, trimmed and quartered
1 1/2 cups fresh broccoli florets
8 fresh mushrooms, sliced
2 T flour
1 1/4 cups milk
1/2 cup shredded Parmesan
2 tsp shredded lemon peel
Remove vegetables from skillet; set aside.