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Serves 4.

INGREDIENTS
8 oz. asparagus spears cut into bite-sized pieces
3 cloves garlic
1 cup shiitake mushrooms (or favorite mushroom)
1/2 of small red onion chopped
1 jar of white kidney beans (rinsed and drained)
2 plum tomatoes (seeded and chopped)
1/3 cup of dry white wine
9 oz. of spinach fettuccine
1/3 cup of freshly grated bleu cheese
2 tbs. olive oil

DIRECTIONS
In a large skillet cook asparagus, mushroom and garlic in hot oil until vegetables are tender (approx. 5 min.)
Stir in beans, tomatoes and white wine and heat through
Meanwhile cook pasta according to package directions
Return pasta to hot pan
Add bean vegetable mixture to cooked pasta
Toss gently to combine and sprinkle with bleu cheese
Crusty Italian bread to accompany along with a glass of pinot grigio

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