We hear all about Jamie’s trip to visit Zeus in Colorado. Pat Raia, from “What Italians Really Eat”, 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….HORSES IN THE MORNING Episode 3231 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings, produced by Coach JennGuest: Pat Raia Recipe, Horse Welfare News | What Italians Really EatGuest: Lauren Guerrera, Stable Manager at Lollypop Farm, Humane Society of Greater RochesterFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Cosequin®, Purina, and Listeners Like You!Time Stamps:05:20 - Daily Whinnies33:10 - Pat Raia50:10 - Lauren GuerreraPasta & Asparagus1 lb of pasta – fettuccine or linguine2 lb. Very thin asparagus spears2-3 garlic cloves smashedDirections:Wash asparagus and snap off long bottom stemsCut remaining spears in halfIn a large skillet, heat olive oil – about 1 tablespoon and 3-4 tablespoons of butterWhen the butter is melted, add the asparagus and the garlic and sauteTurn temperature down to medium heat and continue to cook until the asparagus is soft but not mushyBoil salted water for pasta in a Dutch oven-type potWhen it is al dente- drain the pasta and reserve about ½ cup of the pasta waterReturn the pasta and the water to the pot in which it was cooked and add the contents of the skilletBlend well for about 2 minutesPlace in a large bowl and add grated asiago cheese to taste