PENNE WITH ASPARAGUS IN A GORGONZOLA CREAM SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ingredients
10-12 stalks fresh asparagus
1/2 stick (4 T) butter
1/2 pint heavy cream
2 tsp freshly ground pepper
Salt
5 ounces (or so) gorgonzola cheese
1 package penne pasta (ridged tubes, cut at an angle)

Instructions
Boil the water for the pasta.
Roast Aspargus in oven, cut into 1 inch pieces.
Chop gorgonozola into small chunks. 
Melt butter in pan, add cream, black pepper and salt. Cook, stirring, until the sauce heats through and starts to thicken. Add most of the gorgonzola (reserving some to add at the last minute), and add roasted aspargus that you have cut into bite size pieces.
We found that adding Pancetta and sliced portobella mushrooms were nice to add.