Pasta Agli Asparagi
By: Anonymous
Published: Thursday, December 3, 2009 - 2:32am

Ingredients




1 pound Fresh Asparagus
1 pound Pasta
1 medium Onion, Chopped
2 tablespoons Olive Oil
6 tablespoons Butter
4 tablespoons Flour
1 Chicken Bouillon Cube
1/2 cup Water, Boiling
1 cup Milk
1 cup Fresh Parmesan Cheese, Grated
1/4 cup Heavy Cream
Salt and Pepper to Taste

Preparation

1 At the end of each month, The Cook and Kitchen Staff select some of the best recipes sent to Recipe-a-Day and post them to the entire membership. 2 Fantastic addition to April's collection of Pasta Great's. 3 Cut asparagus into 1-inch pieces. Reserve asparagus tips. Cook asparagus pieces in boiling water for about 5-minutes, less the tender asparagus tips. Add tips and cook another 5-minutes. 4 Saute onion in oil until golden. Add butter and flour, stir until blended and cook 2 or 3-minutes. Continue to stir while cooking. Dissolve bouillon cube into 1/2 cup boiling water and add to onion sauce. Add the milk, salt and pepper. Bring to a boil and add asparagus. Simmer, covered, for about 30-minutes. If sauce is too thick, add more milk to attain desired consistency. 5 Meanwhile, cook pasta and drain. Add sauce and half the parmesan cheese. 6 Toss well. Add cream and toss again. Sprinkle remaining parmesan over the top and serve immediately. Buon Appittito!