Tonight’s dinner is going to be Tortellini in Asparagus Cream Sauce. I came across this recipe over 20 years ago, and it is an easy choice for when I want pasta in a not so traditional sauce. Plus it is a good way to get everyone to eat asparagus!

Simply blanch a bunch of asparagus ( rinsed and thick, fibrous ends removed) in a large skillet with 2c boiling water. After 3 minutes, drain the asparagus and allow to cool. In a food processor, process the cooled asparagus and 1c chicken or vegetable broth until smooth. Saute one chopped yellow onion in 2Tbsp olive oil and 1Tbsp butter on medium heat. When onion is soft, add asparagus puree, bring to a low simmer and reduce the heat to medium low. Add 1 pint heavy cream or half and half. Stir well and allow the cream to reduce. Remove from heat and season with salt and pepper to taste. This is great with Tortellini, Rigatoni, Farfalle, Penne, or any other short pasta.

Buon Appetito!