Yield: 5 Servings
Measure | Ingredient |
---|---|
1 pounds | Fresh asparagus |
1¼ pounds | Lean boneless pork loin |
\N \N | Roast |
\N \N | Vegetable cooking spray |
1 tablespoon | Reduced-calorie margarine |
4 cups | Sliced fresh mushrooms |
4 teaspoons | All-purpose flour |
1½ cup | Skim milk |
½ cup | Grated Parmesan cheese -- |
\N \N | Divided |
⅛ teaspoon | Ground nutmeg |
⅛ teaspoon | Pepper |
5 cups | Hot cooked linguine |
\N \N | Cooked without salt or fat |
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil.
Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.
Trim fat from roast, and cut into ½-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside.
Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes or until tender.
Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, ¼ cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).
Recipe By : Cooking Light, May 1994, page 143 From: Date: