Instructions: *1/2 To 1 teaspoon of dried dill may be substitiuted.

In skillet, heat cream to boiling. Cook until reduced by half. Turn off heat. Add butter and stir until melted. Add rigatoni and Parmesan and toss well. Drain asparagus and add to pasta. Reheat if necessary. Season to taste and sprinkle with dill. Serve hot.

Note: I have used frozen asparagus in this, and it worked nicely. Clipped

Serving Ideas : Serve with Cajun Barbequed Shrimp

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