Asparagus Pasta - cooking recipe

Ingredients

1 c. sliced fresh mushrooms
1/2 c. chopped green onions
4 cloves garlic, minced
1/2 c. olives, wedges
1 c. diced tomato (fresh or canned), drained
2 c. cooked asparagus (tips and center cuts only)
1 1/2 c. chicken stock
1/2 c. Marsala wine
cornstarch and water in equal amounts
1 Tbsp. Italian seasoning
16 oz. pasta (fusilli)
Romano grated cheese
1/3 c. olive oil
1 tsp. salt
1 tsp. pepper

Preparation

In a large skillet, over high heat, saute the mushrooms, green onion and garlic in the olive oil until tender.
Add the olives and tomatoes.
Heat thoroughly.
Add cooked asparagus and dry spices, stirring constantly.
Add Marsala wine to flashpoint, then add chicken stock.
Add cornstarch and water to thicken.
Pour over cooked pasta; mix and sprinkle with Romano.
Serve hot.