Dinner Tonight

Asparagus in a Cream Sauce over Pasta

Olive Oil
1 Leek, greens discarded, diced
1 clove Garlic, minced
1 cup chopped Asparagus
10 medium Button Mushrooms, chopped
3/4 teaspoon Salt
1/2 teaspoon Pepper
3/4 cup Skim Milk
3/4 cup Heavy Cream
1/2 cup Walnuts, chopped
Cooked Pasta (your choice)

Sautee the leak and garlic over medium heat with a pinch of salt until soft and they start to turn translucent.  Add the asparagus, mushrooms and walnuts.  Continue to stir until the asparagus STARTS to get tender.  Add more salt and pepper, to tase.

Reduce the heat to medium low.  Poor in the milk and cream.  Stirring occasionally, let simmer until the milk is reduced to the consistency you like. 

Spoon over warm pasta and sprinkle with a grated dry, hard cheese.