Directions

• Cook your pasta first, drain then set aside back in the warm pot (carefully blend in a drizzle of olive oil or butter to keep the tortellini from sticking together while waiting to be added to finished cream sauce).
• Take whipping cream out of the fridge and set on the counter to come to room temperature.
• Rinse your asparagus and pat dry with a paper towel. Set aside on prepared baking sheet (I use a piece of parchment to help make cleanup easier). Mist with olive oil and salt and pepper asparagus. Preheat oven to 400 and plan to stick the asparagus in to bake as you’re working on your sauce.
• Prepare your steak – I salted and peppered mine, then cut into bite sized squares.
• Get your skillet buttered and ready to add steak – should be well heated – enough for butter to sizzle when steak is added.
• Add steak bites and sear for a couple of minutes on each side. Try not to move them around too early, until they can get a good sear on them – peek at em after a couple of minutes – when they are good and seared brown, flip them and sear on the opposite side. When done, remove to plate and cover with foil.
• Stick asparagus in the oven and bake at 400 for about 12-15 min til roasted a little crispy, while you’re making your sauce.
• Use same skillet to do your sauce in. Add a couple more tbsp butter and get that to sizzling again, whisk around your butter so it picks up the brown bits from the steak. Add room temperature cream and let that simmer/low boil for a few minutes, til it thickens up a bit. Once thickened (so it coats the back of a spoon pretty good), take off the heat and add your grated Parmesan cheese. Whisk to blend in completely.
• Add steak bites back into your sauce. Add tortellini into sauce pan as well (or pour all into the tortellini pan). Blend thoroughly and serve with finished asparagus (you can sprinkle lemon zest and/or fresh lemon juice on top of your asparagus after you take it out of the oven).