Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Ingredients

• 1 pound asparagus 
• 5.5 ounces pepper boursin cheese 
• 1 tablespoon butter 
• 1.3 cups chicken broth low-sodium homemade canned
• 1 tablespoon olive oil 
• 0.8 pound shells 
• 1 pound portabello mushrooms halved
• 0.5 teaspoon salt 

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, melt the butter with the oil over moderate heat.
2. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes.
3. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
4. Snap the tough ends off the asparagus and discard them.
5. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
6. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer.
7. Drain. Toss with the mushrooms and sauce.
8. Convenient Portobellos: Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.
9. Wine Recommendation: Asparagus is best with a high-acid white wine such as a Bordeaux blanc from France or a California sauvignon blanc. These wines will also balance the rich cheese.