Ingredients
1 lb fresh asparagus
1 1/4 lb lean boneless pork loin
1 roast
1 vegetable cooking spray
1 tbsp reduced-calorie margarine
4 cup sliced fresh mushrooms
4 tsp all-purpose flour
1 1/2 cup skim milk
1/2 cup grated parmesan cheese --
1 divided
1/8 tsp ground nutmeg
1/8 tsp pepper
5 cup hot cooked linguine
1 cooked without salt or fat
Directions
Snap off tough ends of asparagus. Remove scales with a knife or
vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop
asparagus into a saucepan of boiling water, and return to a boil.
Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.
Trim fat from roast, and cut into 1/2-inch pieces. Coat a large
saucepan with cooking spray, and place over medium-high heat until
hot. Add pork, and cook 7 minutes or until done. Drain well, and set
aside.
Melt margarine in saucepan over medium heat. Add mushrooms; saute 7
minutes or until tender.
Sprinkle mushrooms with flour; stir well, and cook an additional
minute. Gradually stir in milk, and cook 5 minutes or until
thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese,
nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1
cup pasta and 1 cup pork mixture).
Recipe By : Cooking Light, May 1994, page 143
From: Date:
Servings: 5 servings
Pork-And-Asparagus Linguine Recipe brought to you by Recipe Ideas
Categories: Italian; Meat; Pasta; Pork; Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into the far past, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these old records were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans used many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which date from the fourteenth century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is served today, but instead recipes for the types of meals on the tables of the nobility of those days. In the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices like basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in manuscripts on cookery, the majority of which are kept safe in private libraries. Over the next few centuries, the families of Europe competed with each other to lay on the most exotic meals, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookbooks were in high demand, mostly due to increased literacy, people having increased spare time and a general increase in wealth. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pork And Asparagus Linguine recipe.
