Linguine With Asparagus And Goat Cheese

Those who are truly sent by God...are marked by the fact that they are faithful to the message of the Gospel, exalting the Lord Jesus Christ, proclaiming to men the good news of salvation through Him, and bidding men to turn from their sins and come to Christ as Savior and Lord. They back all of their proclamations by the authority of the Bible, the Word of God, and they call Christians to lives of holiness while they themselves are living examples of holiness. Unless a man is divinely sent to preach the Word, his ministry will be ineffective to produce faith and life in those to whom he ministers. God must do the sending. I always tell young men who ask me about entering the ministry that they should never become ministers if they can possibly help it. If a man could be satisfied as president of the United States, as president of a bank or a college, as a pitcher for a big-league ball team, or in another position of honor or distinction, he has not been called to the ministry. God has not sent him. When God sends a man there is a yearning, churning, burning inside him. Like Paul he must cry, “Woe is unto me, if I preach not the gospel” (1 Cor. 9:16). This must be the heart feeling of everyone who has been sent with the Gospel.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Pasta, Vegetarian	2	Servings

INGREDIENTS

1/2	lb	Fresh asparagus
1/2	c	Canned no-salt-added chicken
		Broth, undiluted
1/4		Chablis or other dry white
		Wine
1/4	c	Shallots, chopped
1/4	t	Pepper
4	oz	Neufchatel cheese, softened
		1/2 8-oz pkg
2	oz	Goat cheese, crumbled
2	T	Fresh lemon juice
1/2	c	Thinly sliced sweet red
		Pepper, ~1/2 small

INSTRUCTIONS

[Put water for linguine or spaghetti on to boil.]  Snap off tough ends
of asparagus. Remove scales from stalks with a  knife or vegtable
peeler, if desired. Cut asparagus into 1-inch  pieces. Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a
saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5
minutes. Add cheese and lemon juice; cook over low heat, stirring
constantly, until cheeses melt. Set aside; keep warm.  Cook pasta
according to package directions, omitting salt and far;  drain. Place
pasta in a serving bowl. Add asparagus mixture and sweet  red pepper;
toss gently. Serve immediately. Yield: 5 servings (284  cal per 1-cup
serving) [2 servings; 3 with salad]  Recipe By     : Cooking Light
Cookbook 1994  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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