1 lb. penne pasta
3 oz. dry porcini mushrooms
4 oz. extra virgin olive oil
3 garlic, sliced thin
1 tsp. chopped parsley
1/2 lb. asparagus tips
3 oz. grated Parmesan cheese
1 ripe tomato, chopped
1/2 qt. heavy cream
1 tsp. butter
Salt and pepper to taste

Soak porcini mushrooms in lukewarm water for 1/2 hour. Boil water for pasta. Add pasta and cook for approximately 10 minutes.

SAUCE: Heat olive oil in saute pan over low heat. When oil is hot, add garlic and fry until golden brown. Remove garlic, add porcini mushrooms and saute for 1 minute. Add asparagus tips and chopped tomato. Simmer for 2 minutes. Add butter, parsley and heavy cream. Simmer for an additional minute. When pasta is done, add to sauce, stir and add cheese. Serve hot. Serves 4.