Asparagus Linguine and Steak
You can do Asparagus Linguine and Steak a lot of different ways for a quick and easy meal. Steak, Pasta and Asparagus were what we had on hand so this is what turned out to be tonight’s quick and easy weeknight meal.
Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.
Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don’t worry about it being too firm. It’s going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.
Put another skillet on at medium high with the rest of the olive oil for whatever meat you’re going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.
When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.
Serve up your Asparagus Linguine.
And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.
Or some Baked Parmesan Crusted Crusted Asparagus would go along real nice.
Asparagus Linguine and Steak - 25 Minutes
Ingredients
- 1/4 cup extra virgin olive oil divided
- 1/2 16 oz. box Linguine
- 1 small bunch fresh Asparagus or about 2 cups when cut up
- 1/3 stick butter
- 4 cloves fresh garlic chopped
- salt and pepper
- 1/4 cup grated parmesan cheese hold some back for garnish
- 2 6-8 oz. Beef tenderloin steaks
Instructions
- Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.
- Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don't worry about it being too firm. It's going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.
- Put another skillet on at medium high with the rest of the olive oil for whatever meat you're going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.
- When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.
- Serve up your Asparagus Linguine.
- And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.
