Papas Asparagus Special
1/2 cup vegetable oil
3/4 cup pepper relish (I use Pagliaggi Giardinier)
juice from 1/2 lemon
1/4 teaspoon garlic powder
fresh parsley, chopped finely, to taste
hot sauce, to taste (I use Tabasco)
3 bunches asparagus, ends removed, chopped in 1 inch pieces
1 large jar (8 ounces) button mushrooms
2 pounds linguine pasta
vegan romano cheese, grated, optional
1. In a heated electric skillet, add oil and relish along with lemon juice and garlic powder. Simmer for about 3 minutes. Add parsley to mixture. If desired, shake hot sauce over all (we like it spicy, so I do about 6-7 shakes).
2. Add asparagus to mixture. Cover and simmer for 15 minutes. When the asparagus is tender, but not mushy, add button mushrooms. Cook pasta in boiling water until al dente.
3. 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 heavy. Sprinkle grated cheese over all and enjoy!
SO HOW'D IT GO?
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