Preparation time: 5 min. - Cooking time: 10 min.

3	cloves	garlic, pressed
1/4	teaspoon	dried crushed red pepper
1	tablespoon	CRISCO Vegetable Oil
1	(10 1/2-ounce) can	condensed chicken broth, undiluted
1/4	cup	lemon juice
2	(10 1/2-ounce) cans	asparagus cuts and tips, drained
8	ounces	bow tie pasta, cooked
1/3	cup	pine nuts, toasted
1/4	cup (1 ounce)	shredded Parmesan cheese
1/4	teaspoon	pepper

• Saute garlic and crushed red pepper in hot oil in a large saucepan over medium heat until garlic is tender. Add chicken broth and lemon juice.
• Bring to a boil; reduce heat, and simmer 3 to 5 minutes. Add asparagus, and cook 2 to 3 more minutes.
• Toss with pasta and remaining ingredients.

  Makes 4 to 6 servings.

  Note: Any Crisco Oil product may be substituted.