Asparagus-Mushroom Primavera - cooking recipe

Ingredients

1 lb fresh asparagus spear
8 ounces dried multi-grain linguine
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1 (8 ounce) package fresh button mushrooms, halved
1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter
1/4 cup fresh basil, chopped
1/4 teaspoon crushed red pepper flakes

Preparation

Snap off and discard woody base of fresh asparagus.
Rinse.
Bias-slice asparagus into 1 1/2 inch pieces; set aside.
Cook pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic and black pepper; cook and stir for 30 seconds.
Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
Bring to boiling; reduce heat.
Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
Remove from heat; stir in butter.
Drain pasta; add pasta to vegetables in skillet.
Toss gently to combine.
Garnish with basil and crushed red pepper.