Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!newshub2.home.com!newshub1.home.com!news.home.com!newsfeed2.aimnet.com!news1.aplatform.com!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Pasta with Asparagus & Mushrooms Followup-To: rec.food.cooking Date: 22 Jun 1997 21:05:36 -0600 Organization: International Recipes Lines: 41 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5okp60$ovo$1@mack.rt66.com> Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: Afontes@aol.com This is a new pasta dish that I tried. I was simple to make and very good. Exported from MasterCook II * Pasta with Asparagus & Mushrooms Recipe By : Good housekeeping Serving Size : 6 Preparation Time :0:15 Categories : Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 0z gnocchi or medium shells 2 tbsp margarine or butter 1 med onion -- chopped 4 oz smoked ham -- thin batons 8 oz mushrooms -- sliced 1 lb asparagus -- cut in 2 inch pieces 1 cup chicken broth -- 1/2 cup 1/2 cup heavy cream 1/8 tsp fresh black pepper grated Parmesan cheese Prepare pasta in boiling salted water,cook to desired doneness Meanwhile,in 10 inch skillet melt butter or margarine over medium heat. Add onions and ham and cook,stirring occasionally,until onion is tender. Add mushrooms and cook until mushrooms are tender and liquid has evaporated. Stir in asparagus chicken broth ,cream ,and black pepper. Heat to boiling over high heat, stirring for 3 to 5 minutes until asparagus is cooked Drain pasta. return to pot. Add other ingredients and toss well. Serve with shredded Parmesan cheese - - - - - - - - - - - - - - - - - - ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.