1/3 c. olive oil
1 c. sliced fresh mushrooms
1/2 c. chopped green onions
4 cloves garlic, minced
1/2 c. olive wedges
1 c. diced tomatoes (fresh or canned)
2 c. cooked asparagus (tips and centers)
1 1/2 c. chicken stock
1/2 c. red wine
Cornstarch wash (equal amounts of cornstarch and water)
1 tbsp. Italian seasoning
1 tbsp. salt
1 tsp. pepper
16 oz. pasta fusilli
Romano grated cheese

In large skillet, over high heat, saute mushrooms, green onions, and garlic in olive oil until tender. Add olives and tomatoes. Heat thoroughly. Add cooked asparagus and dry spices, stirring constantly. Add wine to flash point, then add chicken stock. Add cornstarch wash to thicken; pour over cooked pasta. Mix; sprinkle with Romano grated cheese and serve hot.