1 1/2 Lb. Asparagus, trimmed, cut 1 1/2 “ pieces
2 Cups gorgonzola cheese, crumbled (8 oz.)
3/4 Cup whipping cream
12 oz. Penne or rigatoni
2 Teaspoon fresh lemon juice
Freshly grated parmesan cheese
Cook asparagus pieces in large pot of boiling water until crisp and tender, about 2 minutes. Rinse asparagus with cold water: drain and set aside. Place crumbled gorgonzola cheese and whipping cream in medium saucepan. Cook over medium low heat until cheese melts and mixture is almost smooth, about 4 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender, but still firm to bite, stirring pasta occasionally. Drain well and return pasta to pot. Add cheese sauce to pasta: toss to coat. Mix in asparagus. Drizzle lemon juice over. Season to taste with salt & pepper. Serve, passing parmesan cheese separately, if desired.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!