INGREDIENTS

INSTRUCTIONS

Bring 1 inch of water to boil in large pot. Put asparagus in steamer
basket, then carefully place steamer basket in pot. Cover and steam
over  medium-high heat until asparagus is just tender, about 2 minutes.
Remove  asparagus and set aside. Reserve 1 cup of the asparagus
steaming  liquid.  2. Heat oil in large skillet over medium heat. Add
shallots- saute,  stirring occasionally to separate rings, until crisp
and light brown,  about 10 minutes. Add mushrooms, increase heat to
medium-high, and  saut6  until they soften and release their juices,
about 5 minutes longer.  Season with 1 teaspoon salt and 1/2 teaspoon
pepper or to taste.  3. Add asparagus and reserved cooking liquid.
Simmer until asparagus  is heated through and sauce has thickened a
bit, about 2 minutes  longer. Adjust seasonings.  Cook's Illustrated,
Mar./Apr. 1995, Page 11. Credit: Jack Bishop.  Nationality: Italian
Course: pasta sauce Season: spring Methods:  steamed, sauted, boiled,
stirred and simmered  Start to Finish 30 minutes Preparation 5 minutes
Attention 20 minutes  Finishing a minute or less  NOTES : Enough for 1
pound of pasta.  If pencil thin asparagus are  available, they don't
need to be halved, but thicker asparagus should  be sliced in half, and
very thick pieces need to be quartered. You  may add 1/4 cup Parmesan
cheese when you toss the sauce with pasta,  preferably linguine, then
offer extra Parmesan at the table. Recipe  by: Cook's Illustrated,
Mar./Apr. 1995,  Page 11.  Posted to MC-Recipe Digest by "Hobbs, D B  
USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 18, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 416
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 167.5mg
Potassium: 50.9mg
Carbohydrates: 44.1g
Fiber: <1g
Sugar: 25.8g
Protein: <1g