Ingredients

• 1 lb asparagus
• 4 tablespoons butter
• 1/4 cup onion, chopped
• 2 cups mushrooms, sliced
• 1 garlic clove, minced
• 1 cup heavy cream
• 1 tablespoon lemon thyme, fresh
• 1/4 cup pine nuts, toasted
• 1/4 cup parmesan cheese, grated
• salt, to taste
• pepper, to taste
• 1 lb paparadelle pasta or 1 lb broad noodles

Instructions

1. Make your own pasta or use any broad noodle. Cook pasta according to directions.

2. Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.

3. In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.

4. Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.