Fettuccine And Asparagus In Parmigiana Sauce(Low-Fat) - cooking recipe

Ingredients

2 Tbsp. plus 2 tsp. margarine
2 c. sliced mushrooms
2 garlic cloves, minced
2 c. diagonally sliced steamed asparagus spears
2 eggs
1/2 c. part skim Ricotta cheese
1 c. skim milk
4 oz. grated Parmesan cheese
4 c. cooked fettuccine (hot)

Preparation

In 12-inch skillet, heat margarine until bubbly and hot.
Add mushrooms and garlic and saute briefly until mushrooms cook.
Stir in asparagus and set aside.