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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
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In a medium pot, cook tortellini according to packaged directions. Drain and then toss with 1 tablespoon olive oil to prevent pasta from sticking. Set aside. While tortellini is cooking, heat 1 tablespoon olive oil in a medium skillet. Add asparagus and saute until tender, about 5-6 minutes. Remove from skillet and cover to keep warm. Set aside. In same skillet, combine chicken broth, heavy cream, mustard, salt and pepper. Whisk together. Simmer for about 10-12 minutes, or until thickened. Remove from heat and pour over tortellini. Add in asparagus and toss to coat. Serve immediately.