1 lb. fresh asparagus
1/4 c. olive oil
Salt & pepper to taste
1 1/2 c. water & little lemon juice
1/2 c. Romano cheese, grated
4 tbsp. butter
3/4 lb. linguini
1/2 c. fine bread crumbs, browned in oil

Wash, break off into 2 inch pieces and blot asparagus. Saute in oil 5 minutes. Add salt, pepper, water and a little lemon juice. Bring to a boil. Simmer 5 minutes. Add garlic, cheese and butter. Simmer 5 minutes. Cool linguini. Spoon asparagus with some broth into individual dishes over pasta. Spoon browned crumbs over. Extra cheese may be added.