Pasta with Sausage and Asparagus

1 lb Italian sausage, sweet or hot, casing removed

2 cloves garlic minced

1 lb asparagus, fresh

1 cup heavy cream

2 Tbsp butter

1 cup Parmesan cheese, grated

Salt and pepper to taste

1 lb rotini, penna  or bowtie pasta, cooked according to package directions

Brown  sausage in a frying pan and cook, breaking  up with a spoon.   Add minced garlic.  When sausage is completely cooked, drain fat.  Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.   Steam asparagus until tender in a separate pan. Drain.   Combine asparagus, heavy cream, butter, parmesan cheese, salt, pepper and stir well. Simmer  5 – 10 minutes over medium heat.  Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste.  Transfer to large platter and serve with a side salad and garlic bread.  We think this dish would also be good with other green veggies such as peas, cut green beans or broccoli flowerets.  


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