INGREDIENTS:

1 onion, sliced
1/2 lb. fettucini
1 large bunch fresh asparagus
5 garlic cloves, sliced
1 tbsp. olive oil
1 egg, beaten
3 tbsp. freshly grated Parmesan or Romano cheese (at least)
1/2 c. whipping cream or half and half or Mock cream
Black pepper, freshly ground
Salt
Fresh herbs
Optional: You can add shrimp (cleaned, uncooked add when you add asparagus)

DIRECTIONS:

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the onion. Saute until tender, add the garlic. Toss for a few seconds and then add the cut up asparagus and herbs. Toss until the asparagus is bright green in color and barely tender, about two minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Do not overcook the asparagus (or shrimp) ! Serves 4.

(Mock Cream – in blender, blend 1 cup cottage cheese (low fat) and slowly add skim milk until desired consistency).

(I have also beaten the egg, added a rounded teaspoon of low fat sour cream, and some skim milk, blend well, instead of the mock cream).

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