Fresh Linguine with Asparagus, Sun-Dried Tomatoes and Smoked Mozzarella

1 2/3 cups all purpose flour
pinch of salt
1 egg
1/4 cup water

5 oz. asparagus, trimmed
3 Tbs butter
2 Tbs olive oil
8 sun dried tomatoes
1/4 cup veggie stock
3 Tbs grated parmesan cheese
salt and pepper to taste
5 oz. smoked buffalo mozzarella, fine dice

To make the pasta, place the flour and salt into a mixing bowl. Mix the egg and water together and fold into the flour until the mixture reaches an elastic and dough like consistency. Cover and let stand for 2 hours. Break into 4 portions and roll out each into a thin sheet on a pasta machine or by hand. Cut into noodles about 1/8 inch wide and sprinkle with flour to prevent from sticking together.

For the sauce, cut the asparagus into cubes and boil for 2 minutes. Melt half the butter with half of the olive oil. Add the asparagus and sun-dried tomatoes and fry lightly. Add the stock and simmer for 5 minutes.

Drop the pasta into a pan of boiling water, salted, 3-4 minutes, stirring occasionally. Drain off the water and add the asparagus mixture to the pan. Add the remaining butter and olive oil, Parmesan, and salt and pepper. Gently mix together until it reaches a smooth and creamy consistency, then serve on 4 small heated plates, topped with finely diced mozzarella.

Yield: 4 Servings