1 package penne pasta
12 stalks fresh asparagus
4 tablespoons butter
1/2 pint heavy cream
2 teaspoons freshly ground pepper
Kosher salt, to taste
6 ounces gorgonzola cheese

Cook the pasta according to the package directions.  Meanwhile, cut off the bottoms of the asparagus, then wash the stalks. Cut into 1 inch pieces on an angle. Chop gorgonozola into small chunks.  Boil or steam the asparagus until just tender (about 7 minutes).  Melt the butter in a medium-sized pan.  Add cream, black pepper and salt.  Cook, stirring, until the sauce  starts to thicken. Add 5 oz. of the Gorgonzola, and continue stirring.  Once the pasta is ready, drain and add it back to the pot.   Mix in the asparagus and sauce.  Stir, making sure pasta is coated. Add the remaining 1 oz. gorgonzola and stir through before serving.

Serves 4