Rotini with Sausage and Asparagus

Rotini with Sausage and Asparagus

1/2 lb Italian sausage, sweet or hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
Parmesan cheese, grated
Salt and pepper to taste

Heat oil in non-stick sautÚ pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Cut bottom 2ö off asparagus stems (the inedible part), then cut remaining stem into 1ö pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.

Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sautÚ until simmering. Salt and pepper to taste. Transfer to large platter. Garnish with asparagus tips and serve. Serves 4