Fantastic recipe! I get rave reviews for this every time I make it. I use swiss cheese rather than cream cheese (it's easier to just wrap a slice around each bundle of asparagus). I like the idea from some other reviewers of blanching the asparagus first - think I'll try that next time.

Reviewed On: Jan. 17, 2006

This recipe was good, not great. I've made it alone and served it on shortcake with whipped cream, which was particularly nice. (For an easy dessert, try it with the recipe for shortcake on the back of a box of Bisquick.)

Reviewed On: Jan. 17, 2006

I love this dish. Great for parties, because it can be served at room temperature. Those who call it soupy said the garlic was too strong were probably using way too much sauce for the amount of pasta they cooked. When you mix the sauce into the pasta, it should almost look like it doesn't have any sauce on it at all.

Reviewed On: Jan. 17, 2006