1 c. butter
1 med. onion, chopped
1 lg. garlic clove
1 lb. thin asparagus, trimmed and cut diagonally
1/2 lb. mushrooms, thinly sliced
3 tomatoes, fresh, diced lg.
1 carrot, julienne
1 c. whipping cream
1/2 c. chicken stock
2 or 3 links mild Italian sausage
Salt and pepper to taste
1 lb. linguine or spaghetti, cooked al dente
1 c. fresh grated Parmesan cheese

In large heavy skillet add butter, onion and garlic. Saute about 2 minutes. Mix in asparagus, mushrooms, carrots. Stir fry 1 or 2 minutes. Increase heat to high. Add cream, stock and allow to reduce. In another pan fry sausage in chunks and drain on a towel. Add to sauce, add fresh tomatoes. Season to taste, salt and pepper.

Add pasta and cheese, tossing thoroughly and pasta warmed. Place on large serving platter. You can leave out sausage for vegetable pasta, broccoli, zucchini and cauliflower all work. Also, shrimp and scallops, too.