Creamy Farfalle with Mushrooms and Asparagus

Ingredients:
2 tbsp butter
300 g white mushrooms, sliced
1 1/2 cup water
2 cubes chicken stock
300 g farfalle pasta( bow-tie)
8 cups water
1 cup mascarpone cheese
1 tsp nutmeg, freshly grated
250 g fresh green asparagus, trimmed and cut into 5 cm pieces
3 tbsp parmesan cheese, grated (optional garnish)

Direction:
In a large frying pan melt butter and fry mushrooms until tender and slightly brown.
Add water to deglaze the pan and stir in 2 cubes of chicken stock.
Meanwhile, cook pasta in boiling water until al-dente, drain and add to the pan along with mascarpone cheese and grated nutmeg and mix gently to coat pasta with sauce.
Add asparagus and cook for about 5 minutes until asparagus is tender.
Serve on a large platter and garnish with parmesan cheese on top.