Ingredients
1tbspbutter
1tbspolive oil
1lbportobello mushrooms
½tspsalt
1¼cupschicken broth,low-sodium
1ozpepper boursin cheese,(1 package)
1lbasparagus
¾lbmedium pasta shells
Preparation
In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, for about 8 minutes until the mushrooms are tender and well browned.
Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
Snap the tough ends off the asparagus and discard them. Cut the spears into ½-inch pieces.
In a large pot of boiling, salted water, cook the pasta for about 6 minutes until almost done. Add the asparagus and cook for about 4 minutes longer until it and the pasta are just done. Drain. Toss with the mushrooms and sauce.
Serve and enjoy.
