b'Pasta with Ham, Mushrooms, Asparagus and Truffle OilNICK STELLINOServes 4 to 64 tablespoons Pompeian Extra Virgin Olive Oil4 garlic cloves, thickly sliced1 pound asparagus, cut into W-inch roundsW cup chopped shallotsX pound shiitake mushrooms, slicedW pound prosciutto or ham, finely chopped (optional)4 tablespoons chopped parsley, dividedX cup white wine2 cups chicken stock or vegetable stock1 cup creamV cup tomato sauce1 pound DaVinci Penne Rigate pasta5 tablespoons grated Parmesan cheese1 tablespoon Susan Rice Olive Oil with Summer TrufflesV teaspoon salt or to tasteV teaspoon pepper or to tasteIn a large saut pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 minutes. Add the asparagus and cook 2 more minutes. Add the shallots, stir well, and cook 1 more minute. Add the mushrooms, the optional prosciutto and half of the parsley. Increase the heat to high and cook 1 more minute, stirring well.Add the wine and cook 1 more minute, stirring well. Add the chicken stock, cream and tomato sauce. Bring to a boil, reduce the heat to medium-low, and cook for 15 minutes.Cook the pasta in boiling water according to the directions on the package. Drain well and return to the pot.Pour the sauce over the pasta and cook, stirring over medium heat, for 3 more minutes until the sauce is absorbed. Add the Parmesan cheese, truffle oil and remaining parsley. Toss well, and serve. Season with the salt and pepper.18'