Recipe - Rigatoni Alfredo With Asparagus

1/3 cup Whipping cream
3 tablespoon Butter
2 cup Cooked rigatoni
3 tablespoon Parmesan cheese; grated
1 cup Asparagus; cooked
One half tablespoon Fresh dill weed; minced, *
see note
Fresh ground pepper

*One half to 1 teaspoon of dried dill may be substitiuted.

In skillet, heat cream to boiling. Cook until reduced by half. Turn off
heat. Add butter and stir until melted. Add rigatoni and Parmesan and toss
well. Drain asparagus and add to pasta. Reheat if necessary. Season to
taste and sprinkle with dill. Serve hot.

Note: I have used frozen asparagus in this, and it worked nicely. Clipped
from the newspaper years ago.

Serving Ideas : Serve with Cajun Barbequed Shrimp
Posted to TNT Recipes Digest by JoAnn joannr@pclink.com on Feb 19, 1998