After having read several reviews, I used this recipe and added a few things. I pre-cooked the asparagus after having tossed it in a dipping oil (8 min. at 425 degrees). I sauteed the garlic with a carton of sliced mushrooms. I had to add cornstarch after about 10 minutes of simmering the cream sauce. I also added 1/2 tsp. of Garlic Garlic, a heavy dash of pepper and seasoning saltk, 1/2 to 1 tsp. of Pasta Sprinkles (from Penzey's). After the sauce thickened, I added about 1/4 c. shredded Parm. cheese with the lemon juice. I topped the cooked pasta with the asparagus (I did not want it to cook more in the sauce) and about 1 cup of cubed turkey tenderloin. Then I poured the sauce mixture over the pasta, asparagus and turkey.

Reviewed On: Aug. 14, 2009