Ingredients:

2½ Lb pasta
1 Qt cream
1 Cup Roasted garlic
2 Tbsp fresh parsley
2 Tbsp fresh basil
2 Tbsp olive oil
1 Cup sun dried tomato
1 Cup asparagus
1 Tbsp chopped garlic
1 Tbsp chopped shallots
½ Cup white wine

Cook pasta according to package directions. Heat cream to boiling in sauce pan over low to medium heat. Add roasted garlic and herbs, and simmer 10 to 15 minutes. Blend until smooth, set aside. In sauté pan, add oil, tomato, asparagus, chopped garlic and shallots and sauté 4-6 minutes. Deglaze with the white wine. Add cream sauce and heat through.

Serves 2

**To make roasted garlic: Take one cup chopped garlic, 1 Tbsp water, and 1 Tbsp oil and mix together. Place in center of foil, and wrap in the shape of a ball. Bake at 350 degrees for 1 hour.

Gustav Mauler
Certified Master Chef