1/2 - 1 lb. fresh asparagus (1 bunch)
1/2 lb. whole wheat spaghetti pasta
1 lb. (3-4) chicken breasts, thinly sliced
3-4 green onions, finely chopped
1 Tbls. butter
3 Tbls. heavy cream
1/4 c. cooking water from pasta
red pepper flakes to taste (about 1/8-1/4 t.)
dash of nutmeg
1/4 c. gorgonzola cheese, crumbled
1/4 c. grated parmesan cheese
1 Tbls. fresh tarragon (or substitute 1 t. dried tarragon)
Wash asparagus and cut into 1-1/2 in. lengths. Add to boiling water for about 2 minutes; then drain and rinse in ice cold water. Set aside.
Cook the pasta according to package directions; drain (keep 1/4 cup of water) and set aside.
While pasta is cooking, melt the butter in a large skillet; stir-fry the chicken and green onion until browned and cooked through. Remove from pan and keep warm.
In the same skillet, whisk the cream, 1/4 c. cooking water from pasta, red pepper flakes and nutmeg.
Add the cheeses, stir until melted.
Add the tarragon, asparagus, pasta and chicken. Toss well and serve.