Bring 4 quarts salted water to a boil in large pot for cooking the pasta. Steam asparagus pieces til just tender, about 2 minutes. Set cooked asparagus aside. Combine ricotta and parmesan cheess, basil, salt and pepper in a medium bow. Set the mixture aside. Cook pasta per packagae directions; just before pasta is done, carefully remove 1/3 cup of the cooking liquid and stir it into the ricotta mixture. The cheese sauce should be smooth and creamy. Drain the pasta, making sure that some water still clngs to the noodles. Toss the hot pasta with the ricotta mixture and the asparagus. Mix well to coat the pasta with the sauce. Trans- fer portions to warm pasta bowls and serve immediately. Per serving: 680 calories (wow!), 35 gm protein, 9l gm carbo., 19 gm fat , 55 mg. Cholesterol (triple...) 10 gm saturated fat, 679 mg. Sodium. Percentages are pretty astronomical, but it sounds good any- way. Add to your collection! >From "Pasta & Verdura, 140 VegetableSauces for Spaghetti, Fusilli, Rigatoni and All Other Noodles" by Jack Bishop - pub. By Harper Collins ($26). Sent to me by MBoltz2846@aol. Com (Martha)