6 oz uncooked fettuccine
3/4 cup chicken broth
1 Tbsp all-purpose flour
1 Tbsp lemon juice
1 1/2 tsp fresh dill, finely chopped
2 tsp extra virgin olive oil
1 cup 1-inch cut fresh aspagus spears
1/2 lb uncooked medium shrimp, peeled and deveined
2 lemon wedges

1. Cook and drain fettuccine according to package directions. Cover to keep warm.

2. In a small bowl, mix broth and flour. Sir in lemon juice and dill, set aside.

3. Using a nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus and cook for 2 minutes, stirring continuously. Add shrimp and cook another 3 minutes, or until the shrimp turns pink.

4. Add broth mixture to skillet and cook over medium heat, stirring continuously, until mixture has thickened slightly.

5. Add cooked fettuccine to skillet and toss gently to coat. Garnish with lemon wedges before serving.

TIPS: Add your favorite bread and wine for a perfect dinner for two!

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• asparagus main dish recipes

1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) condensed cream of asparagus soup
1/4 cup milk
1 Tbsp lemon juice
1/8 tsp ground black pepper

1. Heat the oil in a 10-inch skillet over medium-high heat. Cook chicken until browned, about 10 minutes per side. Place chicken on plate and set aside.

2. Stir the soup, milk, lemon juice and black pepper into the skillet. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook about 5 minutes, until chicken is cooked thoroughly.

TIPS: Serve with grilled asparagus, Italian bread with olive oil and your favorite merlot!

Ingredients
1 pita bread or a boboli pizza crust
1 cup of artichoke pasta sauce
1 plum tomato (sliced)
2-3 slice of bacon
6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
1 red pepper
3 tablespoons extra-virgin olive oil

1 5.5-ounce 4 cheese mix
1/4 teaspoon dried crushed red pepper

Directions
Start by Preheating the oven to 425°F. Then coat the asparagus with the olive oil and on a frying pan, fry the bacon untl crisp. Cut the tomatoes next and on the pita bread put the tomatoes then asparagus with oil, red pepper, bacon and tomatoes. On top put dabs of artichoke pasta sauce all around the pizza. Bake it in a 400°F. oven for about 6-8 minutes then remove it from the oven. Crumble the 4 cheese mix over the pizza and spring the crushed pepper on top of the cheese. Put it back in the oven and back it until the edges are golden brown. It should be about 7-10 minutes. I love putting garlic powder and oregano but that’s an option I’ll leave to you.

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• aparagus pita pizza
• asparagus peta bread
• pizza made with pita bread and asparagus

We will be updating this Asparagus Pasta Recipe very soon!

How visitors found this page:

• chicken asparagus spaghetti soup