|Fresh asparagus||1 Pound|
|Chicken breasts||1 Pound, skinned, boned and cut into cubes|
|Finely chopped shallots||3 Tablespoon|
|Red pepper||1 , cut into strips|
|Heavy cream||1 Cup (16 tbs)|
|Crushed red pepper||1⁄2 Teaspoon|
|Blue cheese||1⁄4 Pound, crumbled|
|Crushed dried tarragon||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Spinach linguini||1⁄4 Pound|
|Tomato linguini||1⁄4 Pound|
|Egg linguini||1⁄4 Pound|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Clean the asparagus well, break off the tough ends and cut the spears on the diagonal into 1 1/2" lengths. Drop the asparagus pieces into 1 quart of boiling water. Drain immediately and set aside.
Melt the butter in a large skillet. Add the chicken and cook quickly, just until the chicken turns white. Add the shallots and red pepper and saute, stirring for 1 minute.
Toss in the asparagus and stir until heated through. Stir in the cream and crushed red pepper. Add the blue cheese and tarragon and a generous grinding of fresh black pepper. Cook just until the cheese melts.
Cook the pasta, according to directions for "al dente." Drain well and toss with the cheese sauce in a large warm bowl.
Sprinkle with Parmesan or serve Parmesan on the side.