1 lb asparagus, approx 3 inch slices
2  16-19 oz packages tortellini
      -  1 cheese, 1 any other variety you like
16 oz heavy cream
4 tbs unsalted butter
1 oz lemon juice
3/8 tsp salt
1/4 ts szechuan pepper flakes
1-1/2 tbs Pecorino Romano cheese, grated
1-1/2 tbs parsley flakes
2 oz pine nuts (optional)

Blanch asparagus in boiling salted water for 2 minutes if fresh, 4 minutes if frozen. Remove asparagus from water and quickly cool in ice water (Start water for tortellini).

In a large skillet, scald cream and butter over medium heat. Stir in lemon juice, salt and szechuan pepper. Remove from heat and set aside. Cook tortellini according to package directions.

Return skillet to heat, toss sauce with asparagus, pasta, Romano cheese, pine nuts and parsley flakes. Serve immediately; garlic bread would be a good side. Serves 4.

Adapted from Modern Publishing's
Popular Brands Cookbooks - Italian