| PASTA WITH ASPARAGUS |
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Preparation Time: 10 minutes Total Time: 20 minutes 4 servings1 pound asparagus 3 tablespoons CRISCO Oil 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 can (14-1/2 ounces) chicken stock or broth 1/2 teaspoon dried thyme leaves 1/2 pound dry angel hair pasta 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Parmesan cheese Snap off tough asparagus ends. Discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired. Cut into 1-inch diagonal pieces. Heat Crisco Oil in 2-quart saucepan on medium-high heat. Add garlic. Sauté 2 minutes. Add chicken stock and thyme. Bring to a boil on high heat. Add pasta, asparagus, salt and pepper. Boil uncovered on medium-high heat 5 minutes, or until pasta and asparagus are both cooked al dente or until tender-crisp. Stir in cheese. Serve immediately. NOTE: Substitute vegetable broth for the chicken broth to make this a vegetarian dish. |
