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1
Combine thyme, parsley, rosemary, and mix into olive oil.
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2
Cut mushrooms into quarters, and toss in olive oil mix. Put on a pan and roast for 7 minutes in a 400 degree oven. Take out and let cool.
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3
Cut asparagus into 1 inch long peices, and blanch in a pot of boiling water. Put asparagus in an ice bath. Take asparagus out to dry.
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4
To make the pasta dough:
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5
combine flour, whole eggs, and oil in a electric mixer. Mix at medium speed until the dough forms a smooth ball that pulls cleanly away from the bowl's sides. Adjust the consistency with additional flour or water.
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6
knead until smooth and elastic. let dough relax at room temperature for 1 hour. Roll the pasta into thin sheets. Cut the pasta to the size of the baking dish. cook the pasta in boiling water to al dente. This will be very quick since it is fresh pasta. Put pasta in an ice bath to cool it down.
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7
Combine boursin and heavy cream in a pot. warm up until boursin is incorporated in to the cream. Add honey and mix well.
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8
Spray the baking dish with non-stick food spray. add the first layer of pasta sheet. sprinkle some of the mushrooms and asparagus evenly on the pasta sheet. Sprinkle 1/2 cup of parmesan cheese. then with 1 cup of the boursin cream, coat the asparagus and mushrooms. It doesn't need to be evenly coated. Repeat process until you nearly reach the top of the baking dish.
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9
Bake for 20 minutes in a 450 degree oven. Take out, and sprinkle the rest of the parmesan cheese on top, and bake for another 15 minutes, or until parmesan is golden brown.
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10
Cut into 6 squares, and if you have extra boursin cream, drizzle a little on the plate
