1/2 pound asparagus - trimmed and peeled
1/2 pound linguine
1 tablespoon butter
1 chicken breast, cut into strips
salt and freshly ground pepper to taste
1 shallot finely chopped
1/2 cup heavy cream
red pepper flakes to taste
2 ounces Gorgonzola cheese, crumbled
1 tablespoon fresh basil (plus a little more for garnish at the end)
1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Blanch peeled asparagus for 2-3 minutes. Remove asparagus from the boiling water and add the linguine, cook until al dente. Reserve 1/2 cup of pasta water for later then drain the noodles.
Melt butter in a large skillet, add chicken strips and season with salt and pepper. As the chicken begins to brown add shallot, cream, red pepper flakes and Gorgonzola - stir until melted.
Add basil, cooked asparagus, and linguine to a large bowl and toss all together with sauce. If the sauce seems to think add a little bit of reserved water.
Place on serving dish with fresh basil and Parmesan on top for a garnish.
You won't have any left overs ;)