Parm Cream

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Ingredients

9 tbsp parmesan, grated

4 cups heavy cream

2 tbsp shallot, minced

3 cloves garlic, sliced

½ tsp thyme, finely chopped. 

2 tbsp oil

Preparation

Sweat the shallots and thyme in a saucepan in 2 tbsp oil. Add the cream and reduce by 25%. Whisk in the grated parmesan. Hold warm & reserve

To Serve: 

¼ cup cooked, sliced asparagus

¼ cup cooked, sliced mushrooms

2 tbsp oil 

¼ cup veg broth

1 cup parm cream

Cooked pasta

1 Tbsp butter

Add oil, asparagus and mushrooms to a pan over medium  heat. Add ¼ cup of vegetable broth and 1 cup of parm cream. Add pasta to the pan. Toss to coat. Fresh black pepper to taste, finish with butter. Toss to coat. 

Garnish with 2 tbsp chopped parsley finish with grated parm and more parsley.