INGREDIENTS

INSTRUCTIONS

Heat your oven real hot - 500 to 550F is good. Place asparagus in a
single layer in a shallow baking disk, drizzle with a bit of olive
oil, sprinkle with a bit of coarse salt and roast, shaking the disk
occasionally until the tips are starting to get a bit crunchy. Serve
as is or drizzled with a little EV olive oil and balsamic or sherry
vinegar.  or  Cook al dente in water, cut into pieces similar in length
to the  pasta in step 3. 2) Heat a couple cups of milk, add a few
tablespoons  of butter and crumble in some imported gorgonzola and
parmesan  cheese, stirring all the time until thick and creamy/saucy. I
probably use about 2-3 ounce of gorgonzola and a big handful of
parmesan, but I just keep adding until it tastes right to me. Keep
warm 3) Cook some penne, fusilli or other pasta shaped sort of like
asparagus al dente 4) Toss 1, 2 and 3 together. You can pass the
cheese sauce through a strainer if you want to remove some of the  blue
veiny stuff from the sauce.  Recipe By     : U64662@uicvm.uic.edu  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g