about 3 cloves garlic
1 bunch asparagus
3-4 portobello mushrooms
1 pkg pasta shells
1 pkg boursin cheese
Start water boiling. When water boils, add pasta.
Cut off ends and any purple spots from asparagus and cut shoots in halves or thirds.
Stem mushrooms and slice them lengthwise. Some of the long slices can be cut into halves.
Saute mushrooms and garlic in lots of oil. Add asparagus when mushrooms are just starting to get tender.
When asparagus and mushrooms are nearly cooked, move them aside and place the cheese block in the pan. When the cheese melts, mix it with the vegetables. Don't let the cheese sit in pan too long or it will get dry.
Mix with pasta and serve hot.
Chris Johns-Krull made this for Loraine at BBSO