Recipe - Pasta Agli Asparagi

1 pound Fresh Asparagus
1 pound Pasta
1 md Onion; Chopped
2 tablespoon Olive Oil
6 tablespoon Butter
4 tablespoon Flour
1 Chicken Bouillon Cube
One half cup Water; Boiling
1 cup Milk
1 cup Fresh Parmesan Cheese;
Grated
One fourth cup Heavy Cream
Salt and Pepper to Taste

At the end of each month, The Cook and Kitchen Staff select some of the
best recipes sent to RecipeaDay and post them to the entire membership.
Today's offering is from RecipeaDay member Joe C. and it makes a
fantastic addition to April's collection of Pasta Great's.

Thank you to all RecipeaDay 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 1inch pieces. Reserve asparagus tips. Cook asparagus
pieces in boiling water for about 5minutes, less the tender asparagus
tips. Add tips and cook another 5minutes.

Saute onion in oil until golden. Add butter and flour, stir until blended
and cook 2 or 3minutes. Continue to stir while cooking. Dissolve bouillon
cube into One half 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
30minutes. 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@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 29, 1998