Name: Farfalle with Mascarpone, Asparagus, and Hazelnuts
Yield: 4 Servings
Ingredients: 2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups); 3 tablespoons olive oil; 1 pound farfalle (bow-tie pasta); 1 8-ounce container mascarpone cheese; 2/3 cup freshly grated Parmesan cheese; 1/2 cup hazelnuts, toasted, husked, coarsely chopped; 3 tablespoons chopped fresh chives; Parmesan cheese shavings

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