12 -14 stalks asparagus, chopped into 2-3 inch pieces
14 cup sun-dried tomato
2 portabella mushrooms, peeled and sliced thinly
1 tablespoon butter
sea salt, to taste
2 garlic cloves, peeled
1 cup penne pasta
Heat olive oil in a deep frying pan. Put penne pasta (with salt) on to boil in separate pot. Cook garlic clove in it for a minute or two. Add mushrooms and when they are brownish, add sundried tomatoes and asparagus in pan. Add sea salt to taste. Drain pasta and add to pan. Add butter and toss.