Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.
Asparagus is best with a high-acid white wine such as a Bordeaux Blanc from France or a California Sauvignon Blanc. These wines will also balance the rich cheese.