450 g Agnolotti ricotta spinach pasta
1 tablespoon butter
2 bunches asparagus, stems removed, sliced diagonally
175 g pre-sliced Swiss mushroom, blend
175 g Swiss mushroom sliced
1/2 chopped onion
2 small finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup sweet white wine (Sweet Lips Gossip)
1/2 cup thicken cream
Cook pasta according to package directions, omitting salt and oil; drain.
Melt the butter in a large wok over medium-high heat. Add asparagus, fry for 3 – 4 minutes. Then add the both mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 10 – 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
Add wine, cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Add the cooked pasta, thicken cream, and tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Serve immediately.