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Linguine with asparagus


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For 4 people: 350 g linguine-250 g of fresh asparagus and tender-2 cloves garlic-soy milk-olive oil-salt-a sprinkling of pepper


Wash the asparagus and cut into thin slices.
Finely chop the garlic and let it sizzle just in a little oil. Add the asparagus and add a pinch of salt and a sprinkling of pepper.
Cook well for few minutes, then add a few tablespoons of soy milk.
Cook with the lid on a very low heat until the asparagus are cooked.
With this sauce with asparagus, which should be fairly creamy, seasoned pasta cooked al dente.

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