4 Servings 15 min Cook
4 Cup Chicken Broth
2 Tsp Cornstarch
2 1/2 Cup Tortellini
1 Lb Asparagus
2 Cloves, minced Garlic
2 Tsp Lemon Zest
2/3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Cup Parmesan Cheese
6 Tsp Thyme
1/4 Tsp Pepper
Trim asparagus and thinly slice diagonally.
Boil broth with garlic, thyme, zest, and pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes.
Discard thyme sprigs and zest.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions.
Drain.
Stir cornstarch into cream, then whisk into broth.
Bring to a simmer, whisking, then continue to simmer 1 minute.
Add asparagus and simmer until crisp-tender, about 2 minutes.
Stir in cheese and tortellini and cook, gently stirring, until heated through.
