Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh asparagus
1 1/4 lb Lean boneless pork loin
Roast
Vegetable cooking spray
1 tb Reduced-calorie margarine
4 c Sliced fresh mushrooms
4 ts All-purpose flour
1 1/2 c Skim milk
1/2 c Grated Parmesan cheese --
Divided
1/8 ts Ground nutmeg
1/8 ts Pepper
5 c Hot cooked linguine
Cooked without salt or fat

Snap off tough ends of asparagus. Remove scales with a knife or
vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop
asparagus into a saucepan of boiling water, and return to a boil.
Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.

Trim fat from roast, and cut into 1/2-inch pieces. Coat a large
saucepan with cooking spray, and place over medium-high heat until
hot. Add pork, and cook 7 minutes or until done. Drain well, and set
aside.

Melt margarine in saucepan over medium heat. Add mushrooms; saute 7
minutes or until tender.

Sprinkle mushrooms with flour; stir well, and cook an additional
minute. Gradually stir in milk, and cook 5 minutes or until
thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese,
nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1
cup pasta and 1 cup pork mixture).

Recipe By : Cooking Light, May 1994, page 143

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