PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

adapted from "Betty Crocker's Cooking Italian"

1 Package (8oz) Tagliatelle Pasta**
1/2 Pound Asparagus, cut into 1 inch pieces
2 Tablespoons Olive oil
4 Medium Green Onion, sliced (about 1/4 Cup)
1/4 Cup Chopped Fresh Parsley (I would omit this next time)
1 Clove Garlic, finely chopped
1 Cup Crumbled Gorgonzola Cheese (4 oz)
1/2 Teaspoon Freshly Cracked Pepper
1/2 Lemon
1/4 Cup reserved pasta cooking water
** fettuccine can be substituted for tagliatelle

1. Cook and drain pasta to package instructions except add the asparagus 5 minutes before pasta is done. Reserve 1/4 Cup pasta cooking water.

2. While Pasta is cooking, heat oil in a 12 inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, until onions are soft. Reduce heat to medium.

3. Add 1/4 Cup pasta liquid and Gorgonzola. Stir until cheese starts to melt.

4. Add pasta and asparagus to skillet and squeeze juice from lemon half over pasta. Cook for about 3 minutes tossing gently until cheese is melted and pasta is evenly coated. Sprinkle with pepper. Serve immediately