Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh asparagus
   1 1/4  pounds        lean boneless pork loin roast
                        vegetable cooking spray
   1      tablespoon    reduced-calorie margarine
   4      cups          sliced fresh mushrooms
   4      teaspoons     all-purpose flour
   1 1/2  cups          skim milk
     1/2  cup           grated parmesan cheese -- divided
     1/8  teaspoon      ground nutmeg
     1/8  teaspoon      pepper
   5      cups          hot cooked linguine
                        cooked without salt or fat

Preparation:

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside. Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside. Melt margarine in saucepan over medium heat. Add mushrooms; sauté‚7 minutes or until tender. Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).