Yield: 2-3 servings 1/2 pound penne     3 tablespoons olive oil 1/4 cup minced onion     1 teaspoon minced garlic     1 teaspoon minced fresh rosemary 1/4 cup white wine 3/4 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 pound fresh asparagus, trimmed and cut into 1 inch lengths 1/4 cup sundried tomatoes, reconstituted and julienned 1/4 cup grated Pecorino Romano cheese       Cook the penne and drain it. Heat olive oil in a large skillet. Add the onion, garlic, and rosemary sauté until the onions are translucent and the garlic begins to caramelize. Add the white wine and simmer for about a minute. Add the heavy cream, salt, pepper, asparagus, and sundried tomatoes. Simmer the vegetables in the cream for about 5 minutes. Toss with the penne and grated Pecorino Romano cheese.