Ingredients
12 ounces uncooked angel hair pasta1 pound fresh asparagus, trimmed and cut into 2-inch pieces1/2 pound sliced fresh mushrooms1 teaspoon minced chives3 tablespoons butter2 tablespoons all-purpose flour2-1/4 teaspoons salt-free seasoning blend1/2 teaspoon salt2-1/4 cups whole milk1-1/2 cups shredded Swiss cheeseGrated Parmesan cheese, optional
Preparation
Cook pasta according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
In a large saucepan, saute mushrooms and chives in butter until tender. Stir in the flour, seasoning blend and salt; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Swiss cheese; cook and stir until melted.
Drain pasta and place in a large bowl. Add asparagus and cheese sauce; toss to coat. Garnish with Parmesan cheese if desired.
