Method of Preparation:
Cook pasta according to package directions. Heat cream to boiling in sauce pan over low to medium heat. Add roasted garlic and herbs and simmer 10 to 15 minutes. Blend until smooth, set aside. In sauté pan, add oil, tomato, asparagus, chopped garlic and shallots. Sauté 4-6 minutes. Deglaze with the white wine. Add cream sauce and heat through.
Top make raosted garlic, take one cup chopped garlic, 1 tbsp. water and 1 tbsp. oil and mix together. Place in center of foil and wrap in the shape of a ball. Bake at 350°F for 1 hour.
Gustav Mauler — Certified Master Chef