Sycamore Hill Farms Original Recipe
Cream of Asparagus Linguini
with Herbed Cheese Bread
3 whole Carrots - peeled and slivered 8 pieces BBQ Bread
3 long Sticks of Celery - crossway sliced thin Butter or Margarine
1 med Onion - peeled cut in half - then in slivered Basil
2 cloves Garlic - smashed and chopped Thyme
2 oz Olive Oil Dill
15 3/4 oz Can of Cream of Asparagus Soup Gran. Garlic
19 oz Can of Asparagus Spears Ramono or
4 oz Linguini Noodles Parmesan Cheese
2 TBSP Butter
1 tsp Southern Seasoning
1/2 tsp Salt
Wash carrots and celery topping and peeling carrots. Cut carrots in half length way then slice at and angle
in thin slices. Slice celery into thin slices across the grain of the stalk. Place olive oil into nonstick 10 1/2"
Faberware wok style pan and adjust heat to med high heat. Place carrots and celery into pan. Peel onion
and cut onion in half from top to bottom, then lay cut side down and cut in slivers from top to bottom, place
onion in pan. Take the flat edge of your knife and smash garlic cloves enough to remove from hulls then
smash with flat side of knife again and chop flattened cloves, add to the pan. Sprinkle seasonings onto top
of veggies and stir with wooden spoon or flip stir with handle of pan.
While that is cooking start bringing water to a boil in a pot big enough to cook 4 oz of Linguini noodles.
Follow directions on pasta box and lightly salt water and add 1 oz of olive oil to water to keep them from
sticking together. When the onion looks clear add the can of cream of asparagus soup plus 1/2 can of water
to the veggies and stir soup in to the water until it is smooth and reduce heat to medium and add the can 
of drained asparagus and lay on top of veggie mixture and cut with wooden spoon into thirds and let heat
stirring occasionally letting mixture reduce the water and thicken for about 5 to 7 minutes. Drain noodles
when tender and add to soup veggie mixture and reduce heat to medium low heat, add butter and stir to
keep moisture even through mixture.
Place BBQ bread on cookie sheet, butter top side, sprinkle on Basil, Thyme, Dill and Garlic. Take knife
spread herbs down into butter then sprinkle shredded four cheese mix lightly on top of butter and herbs
and place under broiler until cheese melts and the bread starts to toast.
Yield: Enough for 4 Blanton's or  6 normal people