| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mushrooms, Pasta, Asparagus |
6 |
Servings |
INGREDIENTS
| 16 |
md |
Shells |
| 2 |
tb |
Margarine or butter |
| 1 |
md |
Onion; chopped |
| 4 |
oz |
Smoked ham thin batons |
| 8 |
oz |
Mushrooms sliced |
| 1 |
lb |
Asparagus cut in 2 inch pieces |
| 1 |
c |
Chicken broth; 1/2 cup |
| 1/2 |
c |
Heavy cream |
| 1/8 |
ts |
Fresh black pepper |
|
|
Grated Parmesa n cheese |
INSTRUCTIONS
Prepare pasta in boiling salted water,cook to desired doneness Meanwhile,in
10 inch skillet melt butter or margarine over medium heat. Add onions and
ham and cook,stirring occasionally,until onion is tender.
Add mushroons and cook until mushrooms are tender and liquid has
evaporated.Stir in asparagus chicken broth ,cream ,and black pepper. Heat
to boiling over high heat, stirring for 3 to 5 minutes until asparagus are
cooked
Drain pasta. return to pot. Add other ingredients and toss well. Serve with
shredded Parmesan cheese,
Recipe by: Good housekeeping
Posted to MC-Recipe Digest V1 #988 by tony <tautog78@yahoo.com> on Jan 7,
1998
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