Food & Cooking Recipes Appetizers Whole-Wheat Linguine with Mushrooms and Asparagus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Wisps of raw asparagus are a crunchy foil for the chewy pasta. Use a vegetable peeler to create the asparagus and cheese ribbons. Ingredients 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 pound cremini mushrooms, thinly sliced 3 leeks (white and pale-green parts only), cut into 2-inch matchsticks and rinsed well Coarse salt and freshly ground pepper 1 cup chicken stock 8 ounces whole-wheat linguine 8 asparagus spears, shaved lengthwise into curls (2 cups) 1 ounce Parmigiano-Reggiano, shaved Directions Heat 2 tablespoons oil in a large high-sided skillet over high heat. Cook mushrooms, stirring occasionally, until browned, about 7 minutes. Add leeks and 1/2 teaspoon salt. Cook for 2 minutes. Add stock. Reduce heat to medium. Simmer until reduced by half, about 5 minutes. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/4 cup cooking water. Add pasta, reserved cooking water, and 1 cup asparagus curls to skillet. Toss to coat, and season with pepper. Divide pasta evenly among 4 plates. Top with remaining cup asparagus; drizzle with remaining 2 teaspoons oil. Top with cheese. Rate it Print