• 2 tbsp. butter
• 2 cloves garlic, minced
• 2 cups morel mushrooms*, sliced
• 1 lb. fresh asparagus, 1-inch slices
• 2 tbsp. sun-dried tomatoes, sliced
• 2 cups bow-tie pasta, cooked
• ¼ cup Parmesan cheese, grated or sliced thinly

1. Saute garlic and mushrooms in butter for 3 minutes.
2. Add asparagus and tomatoes and cook until asparagus is tender but still crispy.
3. Add bow-tie pasta and sprinkle with cheese.
4. Serve immediately.

*Any type of mushrooms may be used or any combination you wish.