Yield: 4 Servings
|Chicken Bouillon Cube
|Fresh Parmesan Cheese; Grated
|Salt and Pepper to Taste
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.
Today's offering is from Recipe-a-Day member Joe C. and it makes a fantastic addition to April's collection of Pasta Great's.
Thank you to all Recipe-a-Day members that took the time to send in a recipe. We're just sorry we won't have an opportunity to publish them all! 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.
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 ½ 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.
Meanwhile, cook pasta and drain. Add sauce and half the parmesan cheese.
Toss well. Add cream and toss again. Sprinkle remaining parmesan over the top and serve immediately. Buon Appittito! Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 29, 1998