In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens. Yield: 4 servings Recipe by: Cooking Live Show #CL8864 Posted to MC-Recipe Digest V1 #591 by Angele Freeman
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|Serving Size: 1 Serving (1923g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 624 (68%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 183mg||56 %|
|Sodium 3485.3mg||120 %|
|Potassium 566mg||15 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 42.9g|
|Protein 5.7g||8 %|
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Calories per serving: 923
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