1 pound Asparagus
1 jar of sundried tomatoes (preferably packed in olive oil to use on stove)
1 cup (1 container) mascapone cheese, room temptature
2 cloves of garlic
2 tablespoons of butter
1/2 cup of heavy cream
1 pound of pasta (any would do)
olive oil (extra virgin, vegetable oil will work too)- if you can't get the jar but got only a bag of sundried tomotoes
Fill the large pot of water and bring to a boil. Once the water is boiling, salt the water and put the pasta in until al dente; save some of that starchy liquid just in case you need it to thin out the sauce!
While the water is getting hot and the pasta is cooking, in a saute pan, use the sundried-tomato olive oil (if not available then just simply use EVOO) and butter over medium heat. Chop the garlic and put in the pan, let it cook for a minute or two. Be careful not to burn!
Chop the asparagus about an inch, bite size, and put in the hot pan- season with salt and pepper
Drain the sundried tomatoes; if necessary chop them to bite size, put them in the hot pan with the asparagus and season with salt and pepper. Stir and let heat through
Add mascapone cheese to the hot veggies, stirring it around as it melts. Add heavy cream to help thin out the sauce. Use your saved pasta water to help thin it more if not to your liking.
When the pasta is cooked, drain and toss it with the creamy vegetable mixture. Serve.