˝ Pound fresh
asparagus, cut into 1 inch diagonal pieces
˝ Cup lowfat
˝ Cup flour,
seasoned with cayenne pepper
1-2 Cloves garlic,
1 Tablespoon butter
1 Tablespoon olive
1 Tablespoon fresh
Italian parsley, chopped
Salt and freshly ground
the asparagus in a steamer and steam until just tender
(10 minutes). Set aside.
and devein the shrimp. Rinse and drain the shrimp. Place
the shrimp in a plastic bag and add the flour. Close the bag and
shake to coat the shrimp evenly. Remove the shrimp from the
bag and shake off the excess flour.
the olive oil and butter in a sauté pan. Add the shrimp and
sauté until they begin to curl. Add the garlic and asparagus.
Sauté until the shrimp become pink and firm.
the milk, parsley, salt and black pepper. Simmer until
thickened.Serve over a bed of angel hair pasta topped with
your favorite grating cheese.