10 oz fresh asparagus, trimmed and cut into 2 inch pieces
8 oz pkg light cream cheese
1/2 c milk
1/8 t white or black pepper
2 T grated Parmasan cheese
2 t snipped fresh thyme, tarragon, basil, or chives
Hot cooked pasta
Fresh snipped thyme, tarragon, basil, or chives
Cracked pink peppercorns or toasted sliced almonds, optional
In a med saucepan cook asparagus, covered, in a small amount of lightely salted boiling water for 5-10 minutes or til tender crisp. Drain. In a med saucedpan heat the cream cheese, milk, and pepper over low heat til cream cheese is softened. Stir in Parmesan cheese and the 2 t desired herb
heat through. Additional milk may be added if mixture is too thick. Toss the hot cooked pasta with cooked asparagus and sauce. Garnish with additional herb and pink peppercorns or almonds, if desired. Makes 1 1/2 c. 130 cal, 10g fat, 33mg chol, 6g pro
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