Instructions: * Note: If mascarpone is too thick, stir in a little cream.

Cook fettuccine in three quarts boiling salted water until "al dente". Drain well and set aside in warm place. Toss with 1 tablespoon olive oil to keep noodles separated.

Heat remaining olive oil in skillet and set aside. Add asparagus to skillet with 2 tablespoons water. Cover and cook for 2 to 3 minutes or until tender-crisp. Add Surimi, tomatoes, olives and oregano. Cook 1 to 2 minutes longer or until all ingredients are heated through.

Combine nuts, garlic and surimi mixture with fettuccine. Mix lightly. Spoon mascarone over fettuccine and mix again. Serve with Parmesan cheese.

This recipe yields 4 servings.

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