Beef and Asparagus Pasta Toss

Ingredients

 * 1 pound ground beef
 * 3 cups uncooked bow tie pasta
 * 1 pound fresh asparagus, cut into 1-inch pieces
 * 3 tablespoons olive oil
 * 1/4 cup minced shallots (about 2 large)
 * 2 or 3 cloves garlic, minced
 * Salt and pepper

Directions

 * 1) Cook pasta in boiling salted water 10 minutes or until almost tender.
 * 2) Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
 * 3) 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.
 * 4) Heat oil in same skillet over medium heat until hot.
 * 5) Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat.
 * 6) Add beef; toss to mix.
 * 7) Season with salt and pepper, as desired.
 * 8) Combine beef mixture with pasta and asparagus in large bowl; toss well.

Source

 * Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe