1 tablespoon olive oil
2 tablespoons minced shallots
2 cups asparagus, cut into 1-inch pieces
1 cup heavy cream
1 5-ounce package Treasure Cave® Crumbled Blue Cheese, divided
2 teaspoons lemon juice
Salt, to taste
Pepper, to taste
12 ounces fusilli, cooked according to package directions
1/4 cup chopped toasted walnuts
Heat the olive oil in a medium skillet over medium-high heat and add the shallots. Cook for 1–2 minutes, or until the shallots are translucent. Then, add the asparagus and cook until it becomes bright green and begins to soften, stirring frequently.
Add the heavy cream and cook until the cream is hot but not boiling. Then, add 1 cup of the Treasure Cave® Crumbled Blue Cheese and stir until melted. Stir in the lemon juice and then salt and pepper to taste.
Toss the sauce with the warm, drained pasta and pour it into a serving dish. Then, sprinkle it with the walnuts and remaining Treasure Cave® Crumbled Blue Cheese.
Toss the pasta at the table before serving.