Ingredients

Ingredients (use vegan versions):

3 bunches of fresh asparagus
Juice from 1/2 lemon
1/2 Cup of Vegetable Oil
3/4 Cup of "Pagliaggi" Giardiniera pepper relish(a mix of hot peppers, bell peppers,
calliflower, carrots,
found in most Italian specialty shops)
1/4 teaspoon garlic powder
1 large jar button mushrooms
Fresh parsley
Tobasco sauce
2 pounds linguine pasta
Grated dairy free Romano cheese if desired-(That''s how we like it)

Directions:

In a heated electric skillet add oil and giardiniera relish along with lemon juice and garlic powder. Simmer for about 3 minutes. Chop parsley fine and add to mixture. If you like added spice, shake tobasco sauce over all (We like it spicy so I do about 6 or 7 shakes)

Wash and pat dry asparagus with paper toweling. Cut off the ends so the tough parts are gone,and cut into 1 inch pieces. Add raw vegetable to mixture. Cover and simmer/steam for 15 minutes. When the asparagus is tender, but not mushy add button mushrooms. Cook pasta in boiling water until ala dente''(still firm. 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!

Serves: 6

Preparation time: 30 min.