Tortellini with Creamy Mushrooms and Asparagus

I made this for Meatless Monday, it's Cheesy good with Mushrooms and Asparagus
and a creamy sauce over all. I drizzle some fine shredded Parm-Asiago cheese all over the top before serving too., Mmmmm Yum

SERVES 4
What you need:
1 20-oz pkg. cheese Tortellini
2 Tbsp olive oil, divided
1 lb  mushrooms,trimmed and quartered
8 oz asparagus, trimmed and thinly sliced
2 shallots, finely chopped
Kosher salt and pepper
½ cup dry white wine
⅔ cup crème fraîche or sour cream
2 Tbsp chopped chives
Fine Shredded Parm and Asiago Cheese for topping

How to make it:

Cook tortellini per pkg. directions.

Heat 1 Tbsp oil in a large skillet on medium-high. Add the mushrooms and cook, tossing once,

until golden brown and crisp, about 5 minutes. Transfer to a bowl

Return skillet to medium-high, add asparagus and remaining Tbsp oil,

if necessary, and cook, tossing until just tender, about 2 minutes; transfer

to bowl with mushrooms.

Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes.

Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. 

Stir in 1 cup half and half stirred up with 1 tb corn starch and heat up over low heat so it will

not curdle once it begins to thicken, add crème fraîche and stir till mixed in nice and creamy but don't let it curdle so keep heat turned down, simmer slowly till thick then; toss with vegetables. 

Spoon over tortellini and sprinkle with chives and the finely shredded cheese.

A salad goes well with this.

Sauteed onions with garlic and green onions