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1
1.
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2
Start a large pot of lightly salted water on the stove to boil for the pasta.
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3
2.
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4
Set aside in a small pile: garlic, green pepper, and green onions.
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5
3.
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6
Place dried mushrooms in a 1 quart bowl.
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7
When the water for the pasta boils, remove 2 cups and pour over the dried mushrooms; set aside.
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8
4.
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9
Add chopped asparagus to the pasta water and blanch for 1 minute.
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10
Using a slotted spoon, remove asparagus from the water and set aside.
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11
5.
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12
Add pasta to the water and cook according to package directions.
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13
6.
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14
While pasta cooks, heat butter and olive oil in a large skillet.
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15
7.
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Add garlic, onions, and green pepper to the skillet and cook over medium high heat for 12 minutes, stirring constantly so the garlic does not burn.
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17
8.
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18
Add half-and-half to the skillet and heat.
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19
Do not boil.
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20
9.
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21
Remove mushrooms from the water (reserve the mushroom water); chop the mushrooms coarsely.
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22
10.
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Add asparagus, mushrooms, 6 tablespoons of mushroom water, salt, and pepper to the hot cream.
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10.
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25
Add cheeses to the cream mixture and stir until melted and sauce is smooth.
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26
12.
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27
Add drained pasta to the skillet and mix gently until pasta is covered.
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28
13.
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29
Top each serving of pasta with addtional parmesan cheese.
