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We hear all about Jamie\\u2019s trip to visit Zeus in Colorado. Pat Raia, from \\u201cWhat Italians Really Eat\\u201d, gives us her recipe for Pasta & Asparagus and our Rescue Horse of the Week is a TB named Uptown Express that will soon be ready for a new riding career.  Listen in\\u2026.

HORSES IN THE MORNING Episode 3231 \\u2013 Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings, produced by Coach Jenn
• Guest: Pat Raia Recipe, Horse Welfare News | What Italians Really Eat
• Guest: Lauren Guerrera, Stable Manager at Lollypop Farm, Humane Society of Greater Rochester
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by Cosequin\\xae, Purina, and Listeners Like You!

Time Stamps:

05:20 - Daily Whinnies

33:10 - Pat Raia

50:10 - Lauren Guerrera

Pasta & Asparagus

1 lb of pasta \\u2013 fettuccine or linguine

2 lb. Very thin asparagus spears

2-3 garlic cloves smashed

Directions:

• Wash asparagus and snap off long bottom stems
• Cut remaining spears in half
• In a large skillet, heat olive oil \\u2013 about 1 tablespoon and 3-4 tablespoons of butter
• When the butter is melted, add the asparagus and the garlic and saute
• Turn temperature down to medium heat and continue to cook until the asparagus is soft but not mushy
• Boil salted water for pasta in a Dutch oven-type pot
• When it is al dente- drain the pasta and reserve about \\xbd cup of the pasta water
• Return the pasta and the water to the pot in which it was cooked and add the contents of the skillet
• Blend well for about 2 minutes
• Place in a large bowl and add grated asiago cheese to taste