Beef & Asparagus Pasta Toss

A winner from the National Beef Cookoff 1999.

 Prep: 15 minutes

Cook: 10 minutes

Servings: Serves 4

l lb. ground chuck

2 cups uncooked bow tie pasta

1 lb. fresh asparagus, cut into 1-inch pieces

2 Tbsp. olive oil

1/4 cup minced shallots (about 2 large)

2-3 cloves garlic, minced

-- salt and pepper

   Cook pasta in salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

 Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; pour off drippings.

 Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

 Combine beef mixture with pasta and asparagus in large bowl; toss well.