1. Bring a 5-quart pot with salted water to a boil and add pasta. 2. Preheat sauté pan and melt butter. 3. Add mushrooms and sauté for about 2 minutes. 4. Add the heavy cream. Bring to a boil and add sun-dried tomatoes. Reduce cream by about ¼. Add mascarpone, stirring to incorporate, then the asparagus. Season with salt and pepper and reduce heat. Sauce should have a medium thick consistency. 5. When pasta is al dente, drain and return to pot. Stir in sauce and Parmesan. 6. To serve, place in 2 bowls and top with walnuts. 7. Suggested wine: 2002 Distant Bay Pinot Noir, Monterey County. ---------------------------------------------------------------------------
Nutrition
Ingredients
