Tortellini with Mustard Cream Sauce

In a medium pot, cook tortellini according to package directions. Drain and toss with 1 tablespoon olive oil to prevent pasta from sticking. Set aside.

While tortellini is cooking, heat remaining 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 10–12 minutes, or until thickened.

Remove from heat and pour over tortellini. Add asparagus and toss to coat. Serve immediately.