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I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.Elaine Norgaard, Penn Valley, California
This recipe is:
Originally published as Beef 'n' Asparagus Pasta in
Light & Tasty
April/May 2006, p19
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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