Name: Pasta Agli Asparagi
Ingredients: 1 lb Fresh Asparagus; 1 lb Pasta; 1 md Onion; Chopped; 2 tb Olive Oil; 6 tb Butter; 4 tb Flour; 1 Chicken Bouillon Cube; 1/2 c Water; Boiling; 1 c Milk; 1 c Fresh Parmesan Cheese; Grated; 1/4 c Heavy Cream; Salt and Pepper to Taste

It is not easy to find a name that will suitably express so great an excellence, unless it is better to speak in this way: the Trinity, one God, of whom are all things, through whom are all things, in whom are all things. Thus the Father and the Son and the Holy Spirit, and each of these by Himself, is God, and at the same time they are all one God; and each of them by Himself is a complete substance, and yet they are all one substance. The Father is not the Son nor the Holy Spirit; the Son is not the Father nor the Holy Spirit; the Holy Spirit is not the Father nor the Son: but the Father is only Father, the Son is only Son, and the Holy Spirit is only Holy Spirit. To all Three belong the same eternity, the same unchangeableness, the same majesty, the same power. In the Father is unity, in the Son equality, in the Holy Spirit the harmony of unity and equality. And these three attributes are all one because of the Father, all equal because of the Son, and all harmonious because of the Holy Spirit.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			4	Servings

INGREDIENTS

1	lb	Fresh Asparagus
1	lb	Pasta
1	md	Onion; Chopped
2	tb	Olive Oil
6	tb	Butter
4	tb	Flour
1		Chicken Bouillon Cube
1/2	c	Water; Boiling
1	c	Milk
1	c	Fresh Parmesan Cheese; Grated
1/4	c	Heavy Cream
		Salt and Pepper to Taste

INSTRUCTIONS

At the end of each month, The Cook and Kitchen Staff select some of the
best recipes sent to Recipe-a-Day and post them to the entire membership.
Today's offering is from Recipe-a-Day member Joe C. and it makes a
fantastic addition to April's collection of Pasta Great's.
Thank you to all Recipe-a-Day members that took the time to send in a
recipe. We're just sorry we won't have an opportunity to publish them all!
Cut asparagus into 1-inch pieces. Reserve asparagus tips. Cook asparagus
pieces in boiling water for about 5-minutes, less the tender asparagus
tips. Add tips and cook another 5-minutes.
Saute onion in oil until golden. Add butter and flour, stir until blended
and cook 2 or 3-minutes. Continue to stir while cooking. Dissolve bouillon
cube into 1/2 cup boiling water and add to onion sauce. Add the milk, salt
and pepper. Bring to a boil and add asparagus. Simmer, covered, for about
30-minutes. If sauce is too thick, add more milk to attain desired
consistency.
Meanwhile, cook pasta and drain. Add sauce and half the parmesan cheese.
Toss well. Add cream and toss again. Sprinkle remaining parmesan over the
top and serve immediately. Buon Appittito!
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 29, 1998

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