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
1) 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

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